Eel Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

two pounds of eels ↝ Fish, eel [Fish]
two quarts of water ↝ Water, tap [Tap water]
a crust of bread ↝ Bread, vegetable [Yeast breads]
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
toast some bread ↝ Bread, vegetable [Yeast breads]

Instructions (5)

Put the eels to two quarts of water, a crust of bread, two or three blades of mace, some whole pepper, one onion, and a bunch of sweet herbs.
Cover them close, and let them stew till the liquor is reduced to one half.
If the soup is not rich enough, it must boil till it is stronger.
Strain the soup.
Toast some bread and cut it in small pieces.

Original Text

Eel Soup.

Take two pounds of eels; put to them two quarts of water, a crust of bread, two or three blades of mace, some whole pepper, one onion, and a bunch of sweet herbs. Cover them close, and let them stew till the liquor is reduced to one half, and if the soup is not rich enough it must boil till it is stronger.—Then strain it, toast some bread, and cut it in small.

This soup will be as good as if meat were put into it. A pound of eels makes a pint of soup.

Notes

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