This simple eel soup is one of the great national Dutch dishes.
It is made with 6 ozs. Of eel, cleaned and cut in small pieces, and
boiled till tender in 3 pints of salted water. When done, the pieces of
eel are removed from the water, and 4 tablespoons of capers and a small
bunch of parsley are added to the eel stock, which is brought to the
boil.
The soup is thickened with 3 tablespoons of butter mixed with an equal
quantity of flour, the whole simmered for about 10 minutes, and strained
into the soup tureen, when the pieces of cooked eel are added.