Gamekeeper's Potage
From The profession of cookery, from a French point of view, 1894
Should be of cream consistency, highly seasoned.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 10. The excerpt below is the record exactly as published.
Gamekeeper*s Potag*e. From the remains of game and poultry the following savoury soup may be made. Cut off any nice firm parts of meat, and reserve them for frying. Make a stock from bones and trimmings, adding carrots, turnips, onions, herbs, and SOUPS AND PUREES. whole peppercorns
Cook this with the app: pantry check, scaling, and the assistant.