This simple eel soup is one of the great national Dutch dishes. It is made with 6 ozs. of eel, cleaned and cut in small pieces and boiled till tender in 3 pints of salted water. When done, the pieces of eel are removed from the water, and 2 ozs. of capers and a small bunch of parsley are added to the eel stock, which is brought to the boil. The soup is thickened with 1½ ozs. of butter mixed with an equal quantity of flour, the whole simmered for about 10 minutes, and strained into the soup tureen, when the pieces of cooked eel are added.