Put a quarter of a pound of butter into a stewpan, and
when melted add six ounces of flour, stir well together over a
slow fire a few minutes; when cool, add one quart of milk,
and two quarts of stock; stir over a fire until boiling; having
previously filleted two soles, add the bones and trimmings to
the soup, with four cloves, one blade of mace, two bayleaves,
one spoonful of essence of anchovies, one ditto of Harvey
sauce, half a saltspoonful of cayenne, a little sugar and salt
if required✪ The Fisherman's Soup; let the whole boil quickly for ten minutes, keep-
ing it well skimmed, cut each fillet of sole into six pieces, put
them into another stewpan, with half a handful of picked
parsley, pass the soup through a hair sieve over the fillets,
boil again ten minutes, add a gill of cream and it is ready to
serve.
Game Soup.
Take any odds and ends of game, rabbit, or poultry, with a
calf's foot cut small, two ounces of chopped ham, two car-
rots, one onion, a little mace, and herbs to taste, and cook the
whole gently for three hours in two quarts of water✪ Game Soup. After
straining, clarify the soup with white of egg. Add a glass of
sherry, a sliced lemon, a sliced hard-boiled egg, and pepper
and salt to taste.
STANDARD COOKERY. 27
Consomme Castellane.
Prepare a quart of game consomme, flavored with a fumet
of woodcock; two baba-molds of royale, two-thirds of which
consist of a puree of woodcock and one-third of lentils, with
the half of the yolk of a hard-boiled egg chopped and thick-
ened.
Cut into slices of one-inch in length and a half-inch in thick-
ness. Put into the tureen, together with one tablespoonful of
a julienne of roast woodcock fillets, then pour over the boiling
game consomme.
Hare Soup.
Put half a pound of butter into a stewpan, and, when melted,
add three quarters of a pound of flour, and half a pound of
streaked bacon, cut into very small pieces; keep stirring over
the fire until becoming lightly browned. You have previously
cut up a hare into neat smallish pieces; put them into a stew-
pan, and keep stirring round over the fire until they are set;
then fill it up with five quarts of water; add two onions, a
head of celery, a bunch of parsley, thyme, and bay-leaves, a
blade of mace, and four cloves; when boiling, season with
one ounce of salt and a little pepper✪ Hare Soup, and let it simmer until
the pieces of hare are done, which would be in about an hour
if a young hare, but double that time if a very old one; the
better plan is to try a piece occasionally. When done, take
out the best pieces, and the meat of the inferior ones pound
in a mortar, remove the bones, put it back in the soup, and
pass all through a sieve, and put it again into a stewpan, boil
for ten minutes, and serve. The above quantity would be suffi-
cient for two tureens. A glass of wine may be added. Rab-
bit, pheasant, grouse, partridge, and other game soups, may be
made in the same way.
Rabbit Soup. ✪ Rabbit Soup
Page 23 · 4 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put a quarter of a pound of butter into a stewpan, and when melted add six ounces of flour, stir well together over a slow fire a few minutes; when cool, add one quart of milk, and two quarts of stock; stir over a fire until boiling; having previously filleted two soles, add the bones and trimmings to the soup, with four cloves, one blade of mace, two bayleaves, one spoonful of essence of anchovies, one ditto of Harvey sauce, half a saltspoonful of cayenne, a little sugar and salt if required; let the whole boil quickly for ten minutes, keeping it well skimmed, cut each fillet of sole into six pieces, put them into another stewpan, with half a handful of picked parsley, pass the soup through a hair sieve over the fillets, boil again ten minutes, add a gill of cream and it is ready to serve.
Game Soup.
Take any odds and ends of game, rabbit, or poultry, with a calf's foot cut small, two ounces of chopped ham, two carrots, one onion, a little mace, and herbs to taste, and cook the whole gently for three hours in two quarts of water. After straining, clarify the soup with white of egg. Add a glass of sherry, a sliced lemon, a sliced hard-boiled egg, and pepper and salt to taste.
Consomme Castellane.
Prepare a quart of game consomme, flavored with a fumet of woodcock; two baba-molds of royale, two-thirds of which consist of a puree of woodcock and one-third of lentils, with the half of the yolk of a hard-boiled egg chopped and thickened.
Cut into slices of one-inch in length and a half-inch in thickness. Put into the tureen, together with one tablespoonful of a julienne of roast woodcock fillets, then pour over the boiling game consomme.
Hare Soup.
Put half a pound of butter into a stewpan, and, when melted, add three quarters of a pound of flour, and half a pound of streaked bacon, cut into very small pieces; keep stirring over the fire until becoming lightly browned. You have previously cut up a hare into neat smallish pieces; put them into a stewpan, and keep stirring round over the fire until they are set; then fill it up with five quarts of water; add two onions, a head of celery, a bunch of parsley, thyme, and bay-leaves, a blade of mace, and four cloves; when boiling, season with one ounce of salt and a little pepper, and let it simmer until the pieces of hare are done, which would be in about an hour if a young hare, but double that time if a very old one; the better plan is to try a piece occasionally. When done, take out the best pieces, and the meat of the inferior ones pound in a mortar, remove the bones, put it back in the soup, and pass all through a sieve, and put it again into a stewpan, boil for ten minutes, and serve. The above quantity would be sufficient for two tureens. A glass of wine may be added. Rabbit, pheasant, grouse, partridge, and other game soups, may be made in the same way.
Rabbit Soup.
Records on this page
The Fisherman's SoupGame SoupHare SoupRabbit Soup