Eel Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Yield
1.0 pint of soup per pound of eels
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Take a pound of eels (or more, in proportion to the quantity of soup you intend to make).
  2. To every pound of eels, add a quart of water, a crust of bread, two or three blades of mace, a little whole pepper, an onion, and a bunch of sweet-herbs.
  3. Cover the pot closely and let it boil until half the liquid has evaporated.
  4. Strain the liquid.
  5. Toast some bread, cut it into small pieces, place the bread in a serving dish, and pour the soup over it.
Original Text
Eel Soup. TAKE a pound of eels, which will make a pint of good ſoup, or any greater weight, in proportion to the quantity of ſoup you intend to make. To every pound of eels put a quart of water, a cruſt of bread, two or three blades of mace, a little whole pepper, an onion, and a bunch of ſweet-herbs. Cover them cloſe, and let them boil til half the liquor is waſted: then ſtrain it, and toaſt ſome bread; cut it ſmall, lay the bread in your diſh, and pour in the ſoup.—This ſoup is very balſamic, and particularly nutricious to weak conſtitutions.
Notes
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