Game Broth

Ingredients

• two ounces of good fresh butter
• two carrots
• one onion
• two leeks
• the head of half a celery
• three partridges
• an old fowl
• half a pint of good stock
• a glass and a half of sherry
• three quarts of No. 1 stock
• two cloves
• a dozen pepper-corns
• the flank of a hare

Method

1. 1

   Put butter in a saucepan with shredded carrots, onion, leeks, and celery; brown for 8-10 minutes.

2. 2

   Add prepared partridges, old fowl, and any cooked game bones.

3. 3

   Pour stock over, reduce for 20 minutes, stir occasionally.

4. 4

   Add sherry, simmer a few minutes, then add No.

5. 5

   1 stock and boil for 30 minutes.

6. 6

   Add bouquet garni, cloves, pepper-corns, and browned hare flank; simmer for 2.5 hours.

7. 7

   Strain and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 9. The excerpt below is the record exactly as published.

GAME BROTH. Put two ounces of good fresh butter into a saucepan, two carrots, one onion, two leeks, and the head of half a celery, all shred fine; brown the lot for eight or ten minutes ; then add three partridges, prepared as in No. 9, but from which the fillet must have been previously cat ; an old fowl; and all the bones or meat of cooked game or chicken that may be handy ; pour half a pint of good stock over these, reduce it by a gentle simmering for twenty minutes; give it an occasional stir to prevent buiiiing; then pour over it a glass and a half of sherry ; continue the simmering for a few minutes longer, then add three 20 PRACTICAL HOUSEHOLD COOKERY. quarts of No. i stock, and let it boil on a good fire for half an hour ; after which draw by the side of the fire, add a " bouquet garni," two cloves, a dozen pepper-corns, and the flank of a hare

Cook this with the app: pantry check, scaling, and the assistant.