Eel Soup
(Hamburg.) Clean and cut into 2-inch pieces 2 pounds of eels. Add 1 pint of boiling water, salt, pepper, parsley, 1 carrot, 1 onion, and 1/2 cup of vinegar. Cook 20 minutes, then add 1 cup of finely sliced carrot, cooked in water until tender, and 1 cup of cooked peas, 2 quarts of white stock, parsley, some thyme, and sweet marjoram, one half of the eel broth and salt. Finally blend and add 1 cup of hot milk and the yolk of 1 egg and pour into a tureen over the eels. Pass with this a dish of stewed pears, as they do in Hamburg.