Partridge Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

two or three picked and drawn partridges or pheasants ↝ Pheasant, raw, meat and skin [Poultry Products]
an old fowl
a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
celeri ↝ Celery, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
half a pint of water ↝ Water, tap [Tap water]
three quarts of beef stock ↝ Soup, stock, beef, home-prepared [Soups, Sauces, and Gravies]
a little liquid of colour
a small quantity of salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
two eggs and their shells ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a middling-sized white cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]

Instructions (7)

Cut to pieces two or three picked and drawn partridges or pheasants, an old fowl, a knuckle of veal, some lean ham, celeri, onions, turnips, a carrot, and a blade of mace.
Put them into a stewpot with half a pint of water, set them over a fire close covered, and steam them till three parts done.
Then add three quarts of beef stock, simmer till the ingredients are tender.
Strain the liquor through a fine sieve, and when cold take the fat clean off.
Add a little liquid of colour, a small quantity of salt and cayenne pepper, whisk with it two eggs and their shells.
Clear it over a good fire, and strain it through a tamis cloth.
Cut half a middling-sized white cabbage into small slices, scald it, add to the soup, and boil it gently till tender.

Original Text

Partridge Soup.

Cut to pieces two or three picked and drawn partridges or pheasants, an old fowl, a knuckle of veal, some lean ham, celeri, onions, turnips, a carrot, and a blade of mace. Put them into a stewpot[230] with half a pint of water, set them over a fire close covered, and steam them till three parts done. Then add three quarts of beef stock, simmer till the ingredients are tender, strain the liquor through a fine sieve, and when cold take the fat clean off, add a little liquid of colour, a small quantity of salt and cayenne pepper, whisk with it two eggs and their shells, clear it over a good fire, and strain it through a tamis cloth; then cut half a middling-sized white cabbage into small slices, scald it, add to the soup, and boil it gently till tender.

Notes

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