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Eel Soup

Soak three pounds of middle-sized eels in salt and water. Cut off the heads, bone, and slice them thinly. Simmer them in a stewpan, with three ounces of good butter. Allow them ten minutes, and then add two quarts of water, an onion sliced, a bunch of sweet herbs, three blades of mace, some peppercorns, salt to taste, and a small roll. Simmer till the eels are tender, then remove them, and strain the liquid. Make a smooth batter with two table-spoonfuls of flour and a quarter of a pint of cream; put this and the liquid together, and boil up, to pour over the sliced eels in the tureen. A piece of toasted bread cut into dice may be sent up with it. Time, one hour or more. Probable cost, 1s. per quart. Sufficient for eight persons.