Game Soup

Ingredients

• all the white meat you can get from the bones
• a little pepper
• a little salt
• two or three onions
• five or six turnips
• a slice of lean ham
• three pints of white stock or water

Method

1. 1

   Pick off the white meat from the bones and pound it in a mortar.

2. 2

   Place the bones and trimmings in a stewpan with turnips, ham, pepper, salt, onions, and stock or water.

3. 3

   Simmer until well flavored.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 572. The excerpt below is the record exactly as published.

a little pepper and salt, and a spoonful of gravy. Pound it to a smooth paste, and rub it through a coarse GAM (240) GAM sieve. Mix it with the gicavy and a little cream, stir it over the fire till hot, and serve with croquettes of potatoes round the dish. Time, about one hour and a half to prepare. Pro- bable cost, 6d., exclusive of the cold game. Sufficient, puree made with one pound of game, for three persons. Game, Quenelles of. — Take the remains of cold game, remove the skin and gristle, and pound the meat in a mortar, with one dessert- spoonful of salt, a tea-spoonful of pepper, the quarter of a small nutmeg, grated, half a pound of bread-crumbs, soaked in milk, and drained, three table-spoonfuls of finely-chopped mush- rooms, a piece of butter, and the yolk of an egg, to every pound of meat. When well pounded, make up into small thick sausages, dredge them with flour, and dip them in beaten egg and bread-crumbs. Fry them in hot butter or lard till lightly browned, drain on a httle blotting- paper, and serve piled high on a napkin. Garnish with parsley, and send brown sauce to table with them. Time, ten minutes to fry. Sufficient, one pound of meat, &c., for three persons. Probable cost, 6d., exclusive of the cold game. Game, Salmi of.— A salmi differs from a hash in this, that it is made of game which has been only partially dressed, whilst a hash consists of game which has been properly cooked and become cold. Carve the meat into neat joints, rejecting the skin and gristle. Put a quarter of a poiuid of raw, lean ham, finely minced, into a saucepan, with a little butter, a sprig of parsley, two or three shallots, a tea-spoonful of pepper, a blade of mace, and a little salt and cayenne. Let these ingredients stew gently for a few minutes, then mix in smoothly a table-spoonful of flour, and a dessert-spoonful of mushroom powder. Let it brown, and add a breakfast- cupful of good stock, and a glass of claret. Let the mixture boil. Put in the bones and trim- mings, and simmer over a moderate fire for an hour or more. A small carrot, a bunch of savoury herbs, and a bay-leaf may be simmered with the rest. Skim carefully, strain, and when ready to serve, put the joints in with the gravy, and heat all slowly, but it must not boil. Garnish the dish with toasted sippets. A salmi should be highly- seasoned. Probable cost, exclusive of the game and wine, lOd. Sufficient for four or five persons. Game, Sauce for.— Put a piece of butter the size of an egg into a saucepan, with two minced shallots, and six ounces of the shin of beef, cut into small pieces. Fry until lightly and equally browned, and to secure this, tirrn frequently. Pour on gradually one pint of boiling water, add a blade of mace, a sprig of parsley, two bay-leaves, and a little salt and pepper. Thicken with a table-spoonful of flour mixed smoothly with a little water, add a little bi'owning, if necessary, and simmer gently for an hour and a half. Strain, clear well from fat, and boil up again, adding one glass of claret and a table-spoonful of walnut ketchup. Pour a little of the gravy round the birds, and send the rest to table in a tm'een. Probable cost, 9d., exclusive of the wine. Sufficient for a brace of small birds. Game, Sauce for (another way).— By substituting the remains of a roasted partridge for the beef in the last recipe, a very su- perior sauce may be made. Where game is to be had in plenty this may be a convenience. The flavour will be more completely dra^vn out if the flesh is picked from the bones and pounded before being stewed. Time, one hour and a haU to stew. Sufficient for a brace of small birds. Probable cost, 4d., exclusive of the meat and wine. Game, Sauce for (another way). — Take_ one table-spoonfid of lemon-juice, the thin rind of a lemon, and the rind of a Seville orange, I being careful to cut away the white part. Put these into a saucepan with a breakfast-cupful of Espagnole or good brown sauce. Let them simmer gently ; then strain and add a tea- cupful of claret and a pinch of salt. Season rather highly with pepper and cayenne. Time, a quarter of an hour, the brown gravy being already made. Probable cost, 6d., exclusive of the wine. Sufficient for a pint of gravy. Game, Sauce, Piquante, for.— Take the yolk of a hard-boiled egg, and mix it smoothly with a table-spoonful of salad-oil, stir in with it a little salt and pepper, a mustard- spoonful of made mustard, a dessert- spoonful of walnut ketchup and three dessert- spoonfuls of vinegar. Time, a few minutes to prepare. Probable cost, 4d. Sufficient for two small birds. Gam.e Sausages. — Take the remains of game, cut off the meat, remove carefully the skin and sinew, mince the flesh and pound it in a mortar, with six ounces of lean ham, and six I ounces of butter to every poxmd of meat. ' Season rather highly with salt, pepjjer, and ' powdered mace. Put the mixture into skins I and fry in hot butter or lard for three-quarters I of an hour. Probable cost. Is. per pound, ex- clusive of the cold game. Sufficient, one i pound for two or thi-ee persons. I Game Soup. — This soup may be made of 1 the remains of cold birds which are not required, ! though, of course, if uncooked, the soup will be I better. Pick off all the white meat you can ! get from the bones, and pound it in a mortar. j Put the bones and trimmings into a stewpan, [ with five or six txirnips, a slice of lean ham, a ; little pepper and salt, two or three onions, and i three pints of white stock or water

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