Game Soup

Ingredients

• a squirrel, wild duck, rabbit, partridge, 2 or 3 squabs
• 2 or 3 squabs (young pigeons)
• a piece of butter the size of an egg
• flour

Method

1. 1

   Dress the game, cut in small pieces, and boil gently for 2-3 hours until the meat separates from the bones.

2. 2

   Remove bones, season with pepper and salt, add butter rolled in flour, let it boil for half a minute, and serve with thin slices of bread.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 29. The excerpt below is the record exactly as published.

GAME SOUPS water to serve each person with -| pint of soup. Simmer all together until an hour before dinner; then strain and return to the kettle. Have ready, shredded, and standing in cold water, some vegetable, either cabbage, turnips, carrots, asparagus, green peas or spinach, and add to the soup. When the vegetable is done, serve with rolls or bread. FLORENCE SOUP.— Put on to heat, 3 pints of white stock, beef, veal or chicken broth, and add the yolks of 3 eggs well beaten, and 1 cup of cream; boil 3 or 4 sticks of macaroni in salted water for 10 minutes; cut in ^ inch pieces and add to the soup; have the bot- tom of the soup tureen covered with grated cheese, pour over the hot soup, and serve. GAME SOUP. — This can be made of a squirrel, wild duck, rab= bit, partridge, 2 or 3 squabs (young jjigeons) or any kind of game brought in, in too small a quantity for serving in any other way, and is a good soup for an invalid, or small family. Dress the game by skinning, if a quadruped, or, by picking, if a fowl or bird. Draw, and wipe clean with a v/et cloth. Cut in small pieces and boil gently 2 or 3 hours, or until the meat separates from the bones; then take out the bones and season with pepper and salt. Cut a piece of butter the size of an egg, in small bits, roll each bit in flour

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