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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this eel soup recipe from Mrs. Beeton, expecting a rustic, comforting dish, and I was pleasantly surprised. The soup had a delightful, subtle sweetness from the onions and cream that I hadn't anticipated. I found that the eels, once simmered to tenderness, had a texture reminiscent of tender chicken, which made the soup surprisingly approachable for a modern weeknight cook. The key to this recipe is patience; the eels require gentle simmering to avoid falling apart. I found that the sweet herbs and mace added a lovely, old-fashioned charm to the broth. The soup was hearty and satisfying, perfect for a chilly evening. The most rewarding part was the ease of making it.
