EEL SOUP

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (3)
  1. Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning.
  2. Simmer till the eels are tender, but do not break the fish.
  3. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.
Original Text
EEL SOUP. 194. INGREDIENTS.—3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water. Mode.—Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. Time.—1 hour, or rather more. Average cost, 10d. per quart. Seasonable from June to March. Sufficient for 8 persons. Note.—This soup may be flavoured differently by omitting the cream, and adding a little ketchup or Harvey's sauce.
Notes
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