Meg Merrilies' Soup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
Presented as published in 1880. 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
- 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
Wash the grouse and hare, boil in six quarts of cold water, skim, and simmer for one hour.
Remove meat, return bones to soup, and simmer for two hours.
Cut meat into pieces, roll in flour, and fry in butter until brown.
Fry onions in the same butter, add to soup.
Make force-meat balls with livers, egg, bread, and milk, fry, and add to soup.
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
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