Hunter's Soup

Ingredients

• a brace of well-kept partridges
• half a pound of lean ham
• two ounces of butter
• a sliced carrot
• an onion
• two table-spoonfuls of flour
• two quarts of strong beef gravy
• a little salt
• a little cayenne

Method

1. 1

   Partially roast the partridges, baste them, then cut the meat from the bones.

2. 2

   Bruise the bones and fry the ham in butter with carrot, onion, and parsley.

3. 3

   Mix in flour, add beef gravy and bruised bones, simmer for two hours, strain, add meat and claret, and heat without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 733. The excerpt below is the record exactly as published.

Hunter's Soup. — Partially roast a brace of well-kept partridges, or a partridge and a gTOuso. Put them rather close to a clear tire, and baste them plentifully. As soon as the outside is well browned take them up, and when n ,ivly cool cut the meat from the bones in neat fillets, and bruise the bones thoroughly. Cut half a poimd of lean ham into dice, and fry these in two ounces of butter with a sliced carrot, an onion, and a little parsley. Mix in very smoothly two table-spoonfuls of flour or ground rice, and when slightly browTied add two quarts of strong beef gravy, the bruised bones, and a little salt

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