Partridges, Soup of (another way)

Ingredients

• partridges that are too old
• two large onions
• three ounces of undressed lean ham
• four or five sticks of celery
• two quarts of good stock
• a tea-spoonful of salt
• half a tea-spoonful of peppercorns

Method

1. 1

   Skin and cut partridges into joints.

2. 2

   Fry onions in butter until browned, then add ham and celery.

3. 3

   Pour in stock, bring to boil, skim, then simmer for an hour.

4. 4

   Add salt and peppercorns, stew for another hour.

5. 5

   Strain, pound meat with soaked bread, mix with soup, sieve again, bring to boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1101. The excerpt below is the record exactly as published.

Partridges, Soup of (another way).— When partridges are too old to be satisfactorily cooked in any other way, they may be made into soup, but it must be understood that the soup will not be so good as if it were made from young birds. Skin the partridges and cut them into joints. Slice two large onions, and fry them in butter until lightly browned. Put them into a saucepan with three ounces of un- di-essed lean ham and four or five sticks of celery, and poiu- over them two quarts of good stock. Bring the soup to a boil, skim care- fully, then di-aw it to the side of the fire, and let it simmer gently for an hour. At the end of that time put into it a tea-spoonful of salt and half a tea-spoonful of peppercorns

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