What's on the Menu?!: Eel Soup

 

Smiley's Cookbook (1895)

Eel Soup.

The Dinner Year–book (1878)
Marion Harland

4 lbs. of eels.

1 onion.

12 whole peppers.

3 tablespoonfuls of butter.

Tablespoonful of chopped parsley.

1 cup of milk.

2 tablespoonfuls of flour, rubbed into the butter.

2 quarts of water.

2 slices of toast cut into strips.

Dripping.

Clean the eels with care, removing all the fat; cut them into short pieces, and fry for five minutes in dripping. Drain, put into a saucepan with the water, onion, and pepper, and stew slowly one hour, or until they are tender, without breaking. Strain through a colander; pick out the eels and cover in a tureen, the bottom of which is lined with strips of buttered toast. Strain the soup, through a soup-sieve, back into the saucepan; heat, and stir in butter, flour, and parsley. Boil up, add the milk, already heated, and pour over the eels and toast.

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