Gamekeeper's Soup.—Make some good strong
stock from game bones, cooked and raw, game or
poultry giblets, and soup vegetables; of this stock
take one and a-half pints, and clarify it with egg
shell and white, and two or three ounces of raw
meat, then thicken it with half an ounce finest tapioca,
simmer it altogether for twenty -five to thirty
minutes, and then serve with the soup vegetables
rinsed in a little stock, and trimmed into neat, but
not too small, shapes.
pieces, and fry them till lightly browned, then add a
gill of second stock, and a sherryglassful of marsala;
and let this all cook together till it becomes a glaze;
now pour on to all this three pints of second or bone
stock, together with a good bouquet, or a dessert
spoonful of dried herbs tied up in a bit of muslin,
and bring it all to the boil, when you put into the
pan 4oz. each of carrots, turnip, leeks, and onion,
and an ounce of celery; then simmer it all again for
three and a-half hours, when you strain it off.
Let it stand till cold, when the fat must be care
fully skimmed off. Now make a roux with 3oz. each
of butter and flour (it is well to have this ready
beforehand, for it should be of a coffee brown, and
this takes some time, for the reason given above when
describing brown soup); and when this is a smooth
paste pour 1½ pints to a quart of the stock upon it,
let it all come to the boil, skim well, run it through
the sieve, re-heat, add a teaspoonful of lemon juice,
and a tiny dash of cayenne, and serve either as it is,
or with some pieces of the meat cut from the bones,
The latter is, however, nowadays reckoned old
fashioned.
This soup can be made from any giblets, turkey,
goose, duck, etc., but of course is not so delicate as
when made from chicken giblets. A very nice clear
soup can be made, if after letting it stand to clear
off the fat, you clarify it in the usual way, season it
with lemon juice and pepper, and serve with little
pieces of the meat floating through it. This is often
called Consommé aux abatis.