Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Game Soup
From Original White House Cookbook, 1887
Serves 8
Venison can be used with additional ingredients.
A modern interpretation · AI-generated from the original record
Ingredients
- Two GROUSE or partridges
- half a pound of lean ham
- two medium-sized onions
- one pound of lean beef
- pepper
- salt
- two stalks of white celery
- three quarts of water
Method
Joint the game and fry the ham and onions in butter until light brown.
Add beef and pepper, then pour on water and simmer for two hours.
Remove the birds, cook the soup for another hour, strain, and add celery.
Simmer for ten minutes and serve over fried bread.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 13. The excerpt below is the record exactly as published.
GAME SOUP. Two GROUSE or partridges, or, if you have neither, use a pair of rabbits ; half a pound of lean ham ; two medium-sized onions ; one pound of lean beef ; fried bread ; butter for frying ; pepper, salt, and two stalks of white celery cut into inch lengths ; three quarts of water
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