Recipe by Kristen Sullivan

This is a well seasoned fish soup that is very tastey.

• 1 lb eel, cut into small pieces
• 1 cup onion, minced
• 1 cup water/broth
• 2 slices bread
• 1 cup white wine
• 2 Tbsp parsley
• 1/2 - 3/4 tsp pepper
• 1/2 tsp salt
• 1/4 tsp ginger

Put bread and wine in a bowl and mix/mush with a fork until all the bread is broken up and the wine is milky colored. Strain out bread and put into a pot with water/broth and fish. Add remaining ingredients and simmer until eel has cooked. Serve hot.

Source [ Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Elis in Brewette. Recipe elis, & cut ?am in gobyts & seth ?am; & grind peper & saferon, mynt, percely, brede & ale, & temper it with ?e broth, & bole it & serof.

Source [ Forme of Cury, Samuel Pegge (ed.) ]: ELES IN BREWET. C. X. Take Crustes of brede and wyne and make a lyour, do ?erto oynouns ymynced, powdour. & canel. & a litel water and wyne. loke ?at it be stepid, do ?erto salt, kerue ?in Eelis & see? hem wel and serue hem forth.

Source [ Forme of Cury, Samuel Pegge (ed.) ]: XV - FOR TO MAKE ELYS IN BRUET. They schul be flayn and ket in gobett' and sodyn and grynd peper and safroun other myntys and persele and bred and ale and temper it wyth the broth and boyle it and serve it forth.

© Copyright 2008 Kristen Sullivan