Skin and bone the eel, cut it in 2 to 3 inch lengths, sprinkle with salt and let it stand for 2 hours. Cut the beef in small pieces, put it in a saucepan and cover with 2½ quarts of water, bring to the boil and skim. Now add the sliced carrots, turnips, sorrel, the herbs, salt and pepper and simmer for 1½ to 2 hours. Add 1 cupful of peas, and the cauliflower divided in clusters. Boil till the peas and cauliflower are tender. Put the eel in a saucepan, cover with cold water, a little vinegar, add 1 sliced onion, herbs, salt and pepper, and bring to the boil. Simmer for 15 minutes till the eel is tender. Remove the pieces of eel, strain the fish stock into the meat stock, and simmer for another 15 minutes. Just before serving, add the yolks of 2 eggs, diluted with a little warm stock, and also the pears which should have been peeled, cored and quartered, and cooked in white wine, with a strip of lemon peel, till soft.