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Time: To be simmered until the liquor is reduced to half.

Sufficient to make 1-1/2 pint of broth.

Seasonable from June to March.
Ingredients
  1. 1/2 lb. of eels
  2. a small bunch of sweet herbs, including parsley
  3. 1/2 onion
  4. 10 peppercorns
  5. 3 pints of water
  6. 2 cloves
  7. salt to taste
  8. pepper to taste
  9. toasted bread
Directions
  • Clean and skin the ees
  • Cut them into small pieces
  • Put them into a stewpan, with the other ingredients
  • Simmer gently until the liquid is reduced nearly half, carefully removing the scum as it rises
  • Strain it through a hair sieve
  • Put it by in a cool place
  • When wanted, take off all the fat from the top
  • Warm up as much as is required
  • Serve with sippets of toasted bread
    • This is a very nutritious broth, and easy of digestion.
    Source: The Book of Household Management by Isabella Beeton (1859)
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