Guinea-Fowl Soup

Ingredients

• 2qts. of rich stock
• a slice of raw ham
• one onion
• a drachm of bruised celery-seed
• 1 teaspoonful of salt
• half that quantity of pepper
• grated nutmeg to taste
• 1 table-spoonful of ground rice

Method

1. 1

   Simmer bones and trimmings of the fowl with stock, ham, onion, and celery-seed for two hours.

2. 2

   Pound the meat, season, and strain the soup.

3. 3

   Add pounded meat and ground rice, boil for 20 minutes, and serve with fried bread.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 16. The excerpt below is the record exactly as published.

Guinea-Fowl Soup. — (1) Pick off all the meat from the whole or part of a cold roasted Guinea Fowl, put the bones, skin, trimmings, and stuffing (if any), into a saucepan with 2qts. of rich stock, and add a slice of raw ham, one onion, and drachm of bruised celery-seed tied up in a muslin bag. Put the saucepan on the side of the fire, and simmer the contents gently for about two hours. Put the meat into a mortar, pound it well, sprinkle over 1 teaspoonful of salt, half that quantity of pepper, and grated nutmeg to taste. Strain the soup into another saucepan, add the pounded meat and 1 table-spoonful of ground rice

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