Moor Game Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Avoid much seasoning to preserve the game flavor.
Presented as published in 1892. 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
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 937. The excerpt below is the record exactly as published.
Moor Gam.e Soup.— Take the pot-liquor of a boiled turkey ; add any inferior parts of game, with the gizzards, crops, and Livers, and boU it until reduced to two quarts ; then strain. Skin the birds, and cut them into neat pieces ; fry them in butter, with a few thin slices of lean ham, an onion, a carrot, and part of a turnip, all shced. Drain, and put the game into the stock, with a head of celerj-- cut into inch lengths, and some parsley ; a few Jamaica peppers and cloves
Cook this with the app: pantry check, scaling, and the assistant.