| How To Cook: |
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1. Clean the eel and cut into small pieces.
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2. Cover with 3 pints of salted water, bring to the boil and simmer until the fish is done.
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3. Remove the eel and add capers and a bunch of parsley.
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4. Bring the stock to the boil once more and thicken with fat and flour.
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5. Season, simmer for 10 minutes and strain into a soup tureen, adding the pieces of cooked eel.
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