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Eel Broth

Take one pound of eels, a bunch of sweet herbs, some parsley, one onion, a few peppercorns, cloves, and salt and pepper to taste. Clean and skin the fish, cut them into small pieces, and put them into a stewpan with the other ingredients, and six pints of water. Simmer till the liquid is reduced one-half, remove the scum as it rises, and strain all through a sieve. When the broth is cold and wanted for use, take off the fat and warm only what is required. Sippets of toasted bread should be served at the same time. Probable cost, 1s. 2d. Sufficient to make three pints of broth.