Game Soup

Ingredients

• 2 or 3 carrots (sliced lengthwise)
• a turnip
• an onion
• bunch of sweet herbs
• mushroom trimmings
• 8 or 10 cloves
• a teaspoonful of allspice
• a blade of mace
• 3 quarts of water
• not less than 2 ibs.
• 4 tablespoonfuls of Bovril
• a gill of wine
• the beaten yolks of 2 or 3 eggs

Method

1. 1

   Cut all the lean off the bones of any kind of cold game and put the bones and trimmings into a pot with the carrots, turnip, onion, sweet herbs, mushroom trimmings, salt, pepper, and a bag containing cloves, allspice, and mace.

2. 2

   Pour in water and boil down to 2 quarts.

3. 3

   Mince the lean flesh, pound it, strain off the stock, and stir in the pounded meat, Bovril, wine, and egg yolks.

4. 4

   Serve with sippets.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 55. The excerpt below is the record exactly as published.

4 tablespoonfuls of Bovril, seasoning with pepper and salt to taste. Colour richly with caramel. (Thick). This soup may be thickened with little hits of butter rolled in flour. GAME SOUP. * Cut all the lean off the bones of any kind of cold game, venison, hare, partridge, pheasant, grouse, &c.,and put the bones and any trimmings into a pot with 2 or 3 carrots (sliced lengthwise), a turnip, an onion, bunch of sweet herbs, mushroom trimmings, salt, pepper, and a small bag containing 8 or 10 cloves, a teaspoonful of allspice, and a blade of mace. Upon this pour 3 quarts of water, and boil down to 2 quarts. In the meantime mince all the lein flesh (not less than 2 ibs.), pound it in a mortar. Strain off the stock, and stir in the potmded meat and 4 t iblespoonfuls of Bovril, a gill of wine, and the beaten yolks of 2 or 3 eggs

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