Eel Soup Recipe

• 2 pounds of eels
• Sliced onion
• 3 pints water
• Pinch of mace
• Large pinch of cayenne
• 1 tablespoon minced parsley
• Salt
• Pepper
• Roux made with 2 tablespoons butter and 1 tablespoon flour
• Juice of 1 lemon

1. Clean and cut eels into inch-lengths.
2. Put some dripping in a saucepan and, when hissing hot, fry a sliced onion in it.
3. After rubbing the pieces of eels dry, place in the saucepan and fry on both sides to a light brown.
4. Turn all in a covered saucepan, pour in 3 pints of water, and cook slowly for an hour.
5. Season with mace, cayenne, and minced parsley.
6. Salt to taste.
7. Stir in 2 tablespoons of butter cooked to a roux with 1 tablespoon of flour.
8. Simmer three minutes, add the juice of a lemon, and serve.

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