Game Soup (No. 242)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Soup base
Enrichment
Instructions (7)
  1. Take all the meat off the breasts of any cold birds which have been left the preceding day, and pound it in a mortar.
  2. Beat the legs and bones to pieces, and boil them in some broth for an hour.
  3. Boil six turnips; mash them, and strain them through a tamis-cloth with the meat that has been pounded in a mortar.
  4. Strain your broth, and put a little of it at a time into the tamis to help you to strain all of it through.
  5. Put your soup-kettle near the fire, but do not let it boil.
  6. When ready to dish your dinner, have six yelks of eggs mixed with half a pint of cream; strain through a sieve.
  7. Put your soup on the fire, and as it is coming to boil, put in the eggs, and stir well with a wooden spoon: do not let it boil, or it will curdle.
Original Text
Game Soup.—(No. 242.) In the game season, it is easy for a cook to give her master a very good soup at a very little expense, by taking all the meat off the breasts of any cold birds which have been left the preceding day, and pounding it in a mortar, and beating to pieces the legs and bones, and boiling them in some broth for an hour. Boil six turnips; mash them, and strain them through a tamis-cloth with the meat that has been pounded in a mortar; strain your broth, and put a little of it at a time into the tamis to help you to strain all of it through. Put your soup-kettle near the fire, but do not let it boil: when ready to dish your dinner, have six yelks of eggs mixed with half a pint of cream; strain through a sieve; put your soup on the fire, and as it is coming to boil, put in the eggs, and stir well with a wooden spoon: do not let it boil, or it will curdle.
Notes
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