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Classic
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page 27
bay leaves. Cook a number of pears the day before iii white wine and cinnamon as
for a same, but without sugar. The pears should be cooked whole so that they may
receive the full flavor of the wine and vinegar. The eel and the pears should be
set aside in a cool place.
When ready to cook, boil 2, 3 or 4 pounds of good beef in 1 pint of water to
each pound of meat. Skim carefully and after cooking 1 hour throw in
asoupplate-ful of carrots cut into little pieces half as much parsley root also
cut into small pieces, and 1 celery root, whole. At the same time take a handful
of celery leaver, a handful of parsley, a few slips of sweet majoram, also a bit
of thyme, burnet, houseleek, a few sorrel and sage leaves and some green leek,
chop tine and put into the soup, and after it has cooked a few hours throw in a
soupplateful of shelled green peas, a handful of purslane and of cauliflower.
Shortly before serving rub a tablespoonful of flour in a good-sized piece of
butter, and stir it into the soup with some pepper. When ready to serve pour as
much of the soup as will be needed into the tureen and add as much of the eel
and of the pears (which must first be warmed) as will be proportionately enough,
bringing the remaining pieces of the eel and the rest of the pears to the table
in separate dishes, Should it then happen that more soup is wanted than was
prepared, the eel and pears can be passed around and the plates filled with what
is remaining of the soup.
Dumplings made according to directions given under 0, No. 3, are also put into
the soup.
If the eel soup is wanted for the family table, prepare a simple strong meat
broth and in this cook for an hour before serving a plateful of green peas,
another plateful of quartered pears and celery roots until done. Then put in a
few eels which have previously been skinned, cut into pieces and cooked in salt
water until half done; put in such soup herbs as can be obtained, cook until
done. Thicken the soup if necessary and put in sponge dumplings (see under 0).
Serve with sliced lemon.
25. Fish soup. Pickerel, pike, carp or freshwater fish of every kind are cut
into pieces, turned in flour and baked in butter together with some slices of
bread until
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