Fish Soup

Ingredients

• two middle-sized onions
• three pounds of eels
• three quarts of boiling water
• two drachms of allspice
• two drachms of black pepper
• half an ounce of the leaves of lemon thyme
• a good bunch of parsley
• three ounces of butter
• as much flour as will absorb the butter

Method

1. 1

   Slice the onions, fry them to a light brown in butter, and fry the eels without skin.

2. 2

   Add boiling water and skim carefully.

3. 3

   Throw in allspice, black pepper, lemon thyme, and parsley.

4. 4

   Boil slowly for about two hours, strain, and thicken with a mixture of melted butter and flour.

5. 5

   Serve over fried pieces of fish.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 521. The excerpt below is the record exactly as published.

Fish Soup.— Slice two middle-sized onions, fry them of a light brown in butter, and fry also three pounds of eels — they should not be skinned. When just browned (five minutes win do them), add three quarts of boUing water, and while boiling skim carefully. Throw in allspice and black pepper, two drachms, half an ounce of the leaves of lemon, thyme, and winter savourj' mixed, and a good bunch of parsley (aU green) . When the soup has boiled slowly about two hours, during which time it should have been well skimmed, strain and thicken. Melt three ounces of butter, and stir into it as much flour as will absorb the butter

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