Made with onion and usually flavoured with mace (Glasse 1747, Walsh 1859, etc)
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To make and eel soup
TAKE eels according to the quantity of soup you would make: a pound of eels will make a pint of good soup; so to every pound of eels put a quart of water, a crust of bread, two or three blades of mace, a little whole pepper, an onion, and a bundle of sweet-herbs; cover them close, and let them boil till half the liquor is wasted; then strain it, and toast some bread, and cut it small, lay the bread into the dish, and pour in your soup. If you have a stew-hole, set the dish over it for a minute, and send it to table. If you find your soup not rich enough, you must let it boil till it is as strong as you would have it. You may make this soup as rich and good as if it was meat: you may add a piece of carrot to brown it.
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