EEL BROTH.

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.5 pint of broth
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan, with the other ingredients.
  2. Simmer gently until the liquid is reduced nearly half, carefully removing the scum as it rises.
  3. Strain it through a hair sieve.
  4. Put it by in a cool place, and, when wanted, take off all the fat from the top, warm up as much as is required, and serve with sippets of toasted bread.
Original Text
EEL BROTH. 1866. INGREDIENTS.—1/2 lb. of eels, a small bunch of sweet herbs, including parsley; 1/2 onion, 10 peppercorns, 3 pints of water, 2 cloves, salt and pepper to taste. Mode.—After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan, with the other ingredients; simmer gently until the liquid is reduced nearly half, carefully removing the scum as it rises. Strain it through a hair sieve; put it by in a cool place, and, when wanted, take off all the fat from the top, warm up as much as is required, and serve with sippets of toasted bread. This is a very nutritious broth, and easy of digestion. Time.—To be simmered until the liquor is reduced to half. Average cost, 6d. Sufficient to make 1-1/2 pint of broth. Seasonable from June to March.
Notes
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