Eel Soup Recipe ingredients

To prepare this Eel Soup Recipe, first clean and cut 2 pounds of eels into inch-lengths. Put some dripping in a saucepan and, when hissing hot, fry a sliced onion in it. After rubbing the pieces of eels dry, place in the saucepan and fry on both sides to a light brown. Turn all in a covered saucepan, pour in 3 pints of water, and cook slowly for an hour. Season with a pinch of mace and a larger pinch of cayenne, and 1 tablespoonful of minced parsley. Salt to taste. Stir in 2 tablespoonfuls of butter cooked to a roux with 1 of flour. Simmer three minutes, add the juice of a lemon, and serve.