Eel Soup
Ingredients
Directions
Skin the eels and cut them into 2-inch lengths.
Soak the eel pieces in a strong saltwater solution for 2 to 3 hours.
Prepare the soup the day before serving to allow fat to settle.
Rinse the eels before cooking.
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.
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