Eel Soup.

4 lbs. of eels.
1 onion.
12 whole peppers.
3 tablespoonfuls of butter.
Tablespoonful of chopped parsley.
1 cup of milk.
2 tablespoonfuls of flour, rubbed into the butter.
2 quarts of water.
2 slices of toast cut into strips.
Dripping.

Clean the eels with care, removing all the fat; cut them into short pieces, and fry for five minutes in dripping. Drain, put into a saucepan with the water, onion, and pepper, and stew slowly one hour, or until they are tender, without breaking. Strain through a colander; pick out the eels and cover in a tureen, the bottom of which is lined with strips of buttered toast. Strain the soup, through a soup-sieve, back into the saucepan; heat, and stir in butter, flour, and parsley. Boil up, add the milk, already heated, and pour over the eels and toast.