Meg Merrilies' Soup

Ingredients

• One hare
• one grouse
• four onions
• one small carrot
• four slices of turnip
• a bouquet of sweet herbs
• three tablespoonfuls of rice flour
• four tablespoonfuls of butter
• half a cupful of stale bread
• half a cupful of milk
• one egg
• six quarts of water

Method

1. 1

   Wash the grouse and hare, boil in six quarts of cold water, skim, and simmer for one hour.

2. 2

   Remove meat, return bones to soup, and simmer for two hours.

3. 3

   Cut meat into pieces, roll in flour, and fry in butter until brown.

4. 4

   Fry onions in the same butter, add to soup.

5. 5

   Make force-meat balls with livers, egg, bread, and milk, fry, and add to soup.

6. 6

   Simmer with vegetables and season.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 33. The excerpt below is the record exactly as published.

Meg Merrilies' Soup. One hare, one grouse, four onions, one small carrot, four slices of turnip, a bouquet of sweet herbs, three table-spoon- fuls of rice flour, four table-spoonfuls of butter, half a cup- ful of stale bread, half a cupful of milk, one egg, six quarts of water

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