Game Soup

Ingredients

• the remains of cold birds, or uncooked birds if preferable
• three or four onions
• a piece of lean ham
• three or four carrots
• two quarts of water or stock
• the yolks of two eggs
• a cupful of cream
• fried croutons

Method

1. 1

   Pick off the meat from the birds and pound it.

2. 2

   Place trimmings and bones in a saucepan with onions, ham, carrots, salt, and pepper, and cover with water or stock.

3. 3

   Simmer until carrots are cooked, then pound them with the meat and press through a tamis.

4. 4

   Return to heat, cool slightly, mix in egg yolks and cream, heat without boiling, and serve with croutons.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 17. The excerpt below is the record exactly as published.

Game Soup. — To be made with the remains of cold birds, or uncooked birds if preferable. Pick off all the meat and pound it in a mortar. Place the trimmings and bones into a saucepan with three or four onions, a piece of lean ham, and three or four carrots, salt and pepper to taste, and two quarts of water or stock. Let it simmer gently, and when the carrots are cooked take them out and pound them in the mortar with the meat, and press the mass through a tamis ; keep on adding a little broth so as to press as much through the tamis as possible. Return the soup to the saucepan and let it get quite hot. Before serving let it cool a little, and mix with it the yolks of two eggs and a cupful of cream. It must now be made a little hotter, but not allowed to boil, as it will curdle the eggs. Serve with fried croutons

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