_Ingredients._—½ lb. of eel, a small bunch of sweet herbs, including
parsley, ½ onion, 10 peppercorns, 3 pints of water, 2 cloves, salt
and pepper to taste. _Mode._—After having cleaned and skinned the
eel, cut it into small pieces, and put it into a stewpan with the
other ingredients; simmer gently until the liquid is reduced to nearly
half, carefully removing the scum as it rises. Strain it through a
hair sieve: put it by in a cool place, and, when wanted, take off all
the fat on the top; warm up as much as is required, and serve with
sippets of toasted bread. This is a very nutritious broth, and easy
of digestion. _Time._—To be simmered until the liquor is reduced to
half. _Average cost_, 6_d._ _Sufficient_ to make 1½ pint of broth.
_Seasonable_ from June to March.