Hamburger Aalsuppe

• 1½ lbs. of eel
• 2½ lbs. of lean beef
• 1

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, bri