Game Soup

Ingredients

• six turnips
• six yolks of eggs
• half a pint of cream

Method

1. 1

   In the game season, take the meat off the breasts of any cold birds left from the previous day, pound them in a mortar, beat the legs and bones, and boil the whole in some broth for an hour.

2. 2

   Then boil six turnips, mash them, and strain them through a tammy with the pounded meat; strain your broth, and put a little of it at a time into the tammy to help you to strain all of it through.

3. 3

   Put your soup-kettle near the fire, but do not let it boil.

4. 4

   When ready to dish, mix six yolks of eggs with half a pint of cream; strain through a sieve, put your soup on the fire, and as it is coming to the boil, put in the eggs and stir well with a wooden spoon; do not let it boil, or it will curdle.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 78. The excerpt below is the record exactly as published.

Game Soup. In the game season it is easy for a cook to prepare a really good soup at a very small expense by taking the meat off the breasts of any cold birds which haye been left the preceding day, pounding them in a mortar, beating to pieces the legs and bones, and boiling the whole in some broth for an hour. Then boil six turnips, mash them, and strain them through a tannny with the meat that has been pounded ; strain your broth, and put a little of it at a time mto the tammy to help you to strain all of it through. Put your soup-kettle near the fire, but do not let it boil. When ready to dish, haye six yolks of eggs mixed with half a pint of cream

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