Guinea-fowl Soup

Ingredients

• the remains of a cold roasted guinea-fowl
• two quarts of stock
• a slice of undressed lean ham
• an onion
• half a drachm of bruised celery-seed
• a heaped table-spoonful of ground rice
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• the eighth of a nutmeg, grated

Method

1. 1

   Pick off all the meat from the guinea-fowl and put the bones, skin, trimmings, and forcemeat into a saucepan with stock, ham, onion, and celery-seed.

2. 2

   Simmer gently for two hours.

3. 3

   Pound the meat with salt, pepper, and nutmeg.

4. 4

   Strain the soup, return it to the saucepan, add the pounded meat and ground rice mixed with cold water.

5. 5

   Boil for twenty minutes and serve with toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 664. The excerpt below is the record exactly as published.

Guinea-fowl Soup. — Take the re- mains of a cold roasted guinea-fowl. Pick off all the meat, and put the bones, skin, trim- mings, and forcemeat into a saucepan, with two quarts of stock, a slice of undressed lean ham, an onion, and haK a drachm of bruised celery-seed, tied in muslin, or the outer sticks of celery, preserved for fla^-ouring. Simmer gently for two hours. Pound the meat in a mortar, with a tea-spoonful of salt and half a tea-spoonful of pepper, and the eighth of a nutmeg, grated. Strain the soup, and return it to the saucepan. Add the pounded meat, and a heaped table-spoonful of ground rice

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