Game Soup
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 23. The excerpt below is the record exactly as published.
Game Soup. Take any odds and ends of game, rabbit, or poultry, with a calf's foot cut small, two ounces of chopped ham, two car- rots, one onion, a little mace, and herbs to taste, and cook the whole gently for three hours in two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.