Take the eels; put to them two quarts of water, a crust of bread, the mace, whole pepper, onion, and sweet herbs. Cover them close, and let them stew till the liquor is reduced to one half, and if the soup is not rich enough it must boil till it is stronger. Then strain it, toast some bread, and cut it in small.
This soup will be as good as if meat were put into it. A pound of eels makes a pint of soup.