Eel Broth
INGREDIENTS for 1½ pint of broth. lb. of eel, a small bunch of sweet herbs, including parsley, 1/2 onion, 10 peppercorns, 3 pints of water, 2 cloves, salt and pepper to taste. AVERAGE COST, 6d.
After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan with the other ingredients; simmer gently until the liquid is reduced to nearly half, carefully removing the scum as it rises. Strain it through a hair sieve: put it by in a cool place, and, when wanted, take off all the fat on the top; warm up as much as is required, and serve with sippets of toasted bread.
This is a very nutritious broth, and easy of digestion.
TIME. To be simmered until the liquor is reduced to half.
SEASONABLE from June to March.