Game Soup (Soupe au Gibier)

Ingredients

• 1 lb. trimming of game
• 1 lb. lean juicy beef
• 3½ pts. cold water
• 1 oz. arrowroot
• 1 oz. butter
• A bunch of herbs
• 2 oz. lean ham
• 1 glass sherry
• A small piece each of carrot
• turnip
• onion
• celery
• Seasoning

Method

1. 1

   Wash any parts of the game that require it, and break it down into small pieces.

2. 2

   Wipe the beef and shred it down finely.

3. 3

   Cut the ham in small pieces.

4. 4

   Melt the butter in a saucepan and add the game, ham, and vegetables.

5. 5

   Fry until browned, then add water and shredded beef.

6. 6

   Add herbs and seasoning, and simmer gently for 3 to 4 hours.

7. 7

   Strain through a fine sieve, remove grease, and return liquid to saucepan.

8. 8

   Add meat puree and arrowroot mixed with stock, stir until boiling.

9. 9

   Season to taste and add wine at the end.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 109. The excerpt below is the record exactly as published.

Game Soup (Soupe au Gibier) 1 lb. trimming of game or remains of cooked game. i lb. lean juicy beef. 3£ .pts. cold water. 1 oz. arrowroot. 1 oz. butter. A bunch of herbs. 2 oz. lean ham or a small ham bone. \ glass sherry. Asmall piece each of car- rot, turnip, onion and celery. Seasoning

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