Lunch
Eel soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Two pounds of eels, cleaned and cut into inch-lengths;
- two tablespoonfuls of butter cooked to a roux with one of flour;
- three pints of water, one sliced onion, a pinch of mace and a larger of cayenne;
- salt to taste;
- one tablespoonful of minced parsley.
- Turn all into a covered saucepan, pour in the cold water and cook slowly for an hour.
- simmer three minutes, put in the lemon juice and serve.
Historical transcription
Source method
- 1
Two pounds of eels, cleaned and cut into inch-lengths; two tablespoonfuls of butter cooked to a roux with one of flour; three pints of water, one sliced onion, a pinch of mace and a larger of cayenne; salt to taste; dripping for frying; one tablespoonful of minced parsley. Juice of a lemon.
- 2
Heat the dripping hissing hot and fry the sliced onion in it. Now put in the eels when you have wiped them dry, and fry on both sides to a light brown. Turn all into a covered saucepan, pour in the cold water and cook slowly for an hour. Season then, stir in the roux; simmer three minutes, put in the lemon juice and serve.
Nutrition pending
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