Game Soup

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

Soup Base

any remains of game ↝ Game meat, goat, raw [Lamb, Veal, and Game Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
3 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a small bit of mace ↝ Spices, mace, ground [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
stock

Clarifying Agent

1 oz of coarsely-choppped raw beef ↝ Beef, ground, raw [Ground beef]

Flavoring (Optional)

a very small quantity of sherry

Instructions (6)

Put any remains of game in a saucepan with onion, carrot, 3 cloves, a small bit of mace, a bay-leaf, parsley, and pepper and salt.
Cover them with stock, and let all boil gently 2 hours.
Strain off the stock, and set it to boil again.
Throw in 1 oz of coarsely-chopped raw beef.
Give one boil up and strain all through a napkin.
If not quite clear repeat this clarifying process, and a very small quantity of sherry may be put in before doing this.

Original Text

Came Soup.
Put any remains of game in a saucepan with onion, carrot, 3 cloves, a small bit of mace, a bay-leaf, parsley, and pepper and salt. Cover them with stock, and let all boil gently 2 hours; strain off the stock, and set it to boil again; then throw in 1 oz of coarsely-choppped raw beef. Give one boil up and strain all through a napkin.
If not quite clear repeat this clarifying process, and a very small quantity of sherry may be put in before doing this.

Notes

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