Game Soup

Ingredients

• Two rabbits
• one-half pound of lean lamb
• two medium-sized onions
• one pound of lean beef
• pepper to taste
• salt to taste
• two stalks of white celery
• three quarts of water
• butter for frying

Method

1. 1

   Joint the game neatly, cut lamb and onions into small pieces, and fry in butter until light brown.

2. 2

   Put into a soup pot with beef cut into strips, add pepper, pour on water, heat slowly, and stew gently for two hours.

3. 3

   Remove pieces, cover in a bowl, cook the soup an hour longer, strain, cool, drop in celery, and simmer for ten minutes.

4. 4

   Pour over fried bread in the tureen.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 513. The excerpt below is the record exactly as published.

salt to taste. Worcestershire sauce may be added if liked. GAME SOUP. Two rabbits, one-half pound of lean lamb, two medium-sized onions, one pound of lean beef ; fried bread ; butter for frying ; pepper, salt and two stalks of white celery cut into inch lengths ; three quarts of water. Joint the game neatly ; cut the lamb and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef ; cut into strips and add a little pepper. Pour on the water ; heat slowly and stew gently two hours. Take out the pieces and cover in a bowl ; cook the soup an hour longer ; strain, cool, drop in the celery and sim- mer ten minutes. Pour upon fried bread in the tureen. GUMBO SOUP. Put on half a peck of tomatoes in a porcelain kettle and let them stew ; have half a peck of ochra cut in fine shreds ; put them with thyme, parsley and an onion cut fine, into the tomatoes and let them cook until quite tender. Fricassee a chicken in ham gravy ; then take yolks of four eggs, a little vinegar, the juice of one lemon and season to taste, beating the eggs into the vinegar ; pour this over the chicken, and put all then into the tomatoes, letting the kettle be nearly filled with water. Boil all together four or five hours. IRISH STEW. To two pounds of mutton (cut ribs) add three quarts of water ; then slice up about four onions ; boil about half an hour ; then pare one dozen medium-sized potatoes and put in with the meat; when very nearly done add thickening made of two tablespoonfuls of flour; mix well with water, season with salt and pepper to suit taste. Dumplings may be added to this. SOUPS. 623 LOBSTER SOUP. One large lobster or two small ones ; pick all the meat from the shell and chop fine ; scald one quart of milk and one pint of water ; then add the lobster, one pound of butter, a tablespoonful of flour, and salt and red pepper to taste

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