Take two pounds of eels cut in pieces and cook them for twenty minutes in a pint of boiling water, to which has been added half a cupful of vinegar, a carrot, an onion, some parsley and a little pepper and salt. Then remove the eels and mix one-half of the eel broth with two quarts of white stock, adding a cupful of thinly sliced boiled carrot, the same quantity of cooked peas, and a little thyme and marjoram. Mix thoroughly, add a cupful of hot milk and the yolk of one egg, and pour the whole into a soup-tureen over the eels.

In Hamburg, a dish of stewed pears is always served with eel soup.