Eel Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of eels simmered in butter that are supplemented with onions, herbs and mace and finished with a thickening of flour and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Eel Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
194. 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.
Mode.—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.
Time.—1 hour, or rather more. Average cost, 10d. per quart.
Seasonable from June to March.
Sufficient for 8 persons.
Note.—This soup may be flavoured differently by omitting the cream, and adding a little ketchup or Harvey's sauce.
Modern Redaction
Ingredients:
1.35kg eels
1 onion, cut into thin slices
60g butter
3 blades of mace
1 bunch of sweet herbs, chopped
7.5g black peppercorns
sea salt, to taste
2 tbsp plain flour
60ml cream
2l water
Method:
Wash the eels thoroughly then cut into thin slices and combine with the butter in your stockpot. Bring to a simmer, cover and cook gently for a few minutes. Stir in the water then add the onion, herbs, mace and seasonings.
Bring to a simmer, cook add cover for about 30 minutes, or until the eels are tender, but are still intact. Carefully remove the eel pieces from the stock and arrange in a serving bowl. Set aside to keep warm. In the meantime, whisk the flour and cream together to form a batter. Pour this over the stock in the pan, bring to a boil then pour over the eels and serve immediately.
If desired, you can also flavour the stock with ketchup or Harvey's sauce rather than the cream mixture.
