The Swedish, French, American cook book

When the breast has been used for the table, the remainder can be used for mince, entrees, and the bones for soup. Put the bones on the stove with sufficient water to make a soup; add carrots, onions, pepper, salt, and some tomato juice; simmer about two hours, then strain. To four cups of the broth dissolve one heaping tablespoon flour in one cup water; strain the mixed flour to the stock; let it cook; color with kitchen bouquet; add one half cup wine — Madeira or sherry. [Port wine is also delicious to use in this soup, if not too sweet.] Skim now and then during the time of cooking. Cook about twenty to thirty minutes after the flour is added. Garnish with little balls of marrow, little pieces of the grouse, and small rice timbales. Serve very hot, for dinner. Partridge Soup (Pot age au Perdrix ) Partridge soup is very expensive but most delicious. It has a unique flavor with which no other can be compared. Partridge is a white bird, in season only a short time of the year. The breast is generally served with the salad or as an entree, and then there are the legs, second joints, backbones, liver, gizzard, etc., to spare. Put the bones on the stove, pour some hot water on them and stew for about two hours; season with pepper, salt, onions, carrots, and some sherry. Strain the soup from the kettle and clear. Add to one quart of stock two tablespoons rice; let simmer twenty to twenty-five minutes until the rice is thoroughly cooked. Dissolve cornstarch in half cup water; thicken the soup; color with kitchen bouquet; flavor with some more sherry; let simmer another ten to fifteen minutes; skim well when ready to serve. Garnish with the livers. [Pheasant, woodcock, squab, pigeon, and all bird soups are made the same way as the partridge soup.] Rabbit Soup (Potage au Levraut ) For about twelve persons secure two nice large rabbits. Clean and wash; leave in water and some sour milk, for about three hours. [Buttermilk, if at hand, is very good.] Rinse the milk off; leave the saddle whole for other purposes, and joint the rest. Wash in warm water, and put on the stove. Add to two rabbits about five quarts of hot water, pepper, salt, onions, carrots, one cup tomato juice, let come to a boil. Put the soup pot on the side of the stove and let simmer very slowly for about three to four hours. Strain the soup; add some rice that has been scalded — two table¬ spoons to the quart (or barley in place of rice). [If barley, it ought to be cooked well before adding to the soup.] Thicken the soup with a tablespoon cornstarch dissolved in half cup water. Color with kitchen bouquet; flavor with port wine or Madeira. Garnish with small balls of carrot, little shallots, pieces from the rabbit, and the liver that has been cooked in stock. [Potage a Venaison is made the same way as the rabbit or hare soup. Sherry can be used in place of port or Madeira if so desired.] If these soups are desired clear, in a consomme style, clear the stock, leave the thickening out, and garnish with the same garnishing, and little chopped parsley. It is then named Consomme du Levraut. Indian Curry Soup ( Soupe au Cari Indien)