Home › The Principles of Cookery › Conger Eel Soup

Conger Eel Soup

Put a bunch of savoury herbs into a saucepan, with a large carrot sliced, two large onions sliced, and two bay-leaves. Fry them to a light brown, then add four quarts of water. Let it boil, skim it well, season it with one ounce of salt, and half an ounce of pepper, and put into it five pounds of the head and tail part of a conger eel. Simmer gently and continuously for two hours, strain the soup, and put with it a pint of green peas. A few minutes before it is served, put in a pint of new milk. Time, three hours. Probable cost of conger, 3d. to 6d. per pound. Sufficient for five pints of soup.