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Eel Soup

(Soups.) - (The Lady's Own Cookery Book)

Take two pounds of eels; put to them two quarts of water, a crust of

bread, two or three blades of mace, some whole pepper, one onion, and a

bunch of sweet herbs. Cover them close, and let them stew till the

liquor is reduced to one half, and if the soup is not rich enough it

must boil till it is stronger.--Then strain it, toast some bread, and

cut it in small.

This soup will be as good as if meat were put into it. A pound of eels

makes a pint of soup.

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