Wash the eels, cut them into thin slices, and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.
Time: 1 hour, or rather more.
Seasonable from June to March.
Sufficient for 8 persons.
Note: This soup may be flavoured differently by omitting the cream, and adding a little ketchup or Harvey's sauce.