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Soup

Eel Broth

A clear broth made by simmering eels with herbs, peppercorns, and salt, then strained and skimmed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Eel Broth

Eel Broth

Ingredients

Directions

  1. Simmer the eels in water with parsley root or sweet herbs, peppercorns, and salt.

  2. Once the flavor is extracted, strain the broth.

  3. Remove the fat from the surface.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Eels
Give the broth its main savory flavor and body as they simmer.
Parsley root or sweet herbs
Add aromatic, herbal notes that season the broth as it simmers.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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