Pheasant Soup

Ingredients

• the bones, including those of the devilled legs
• a large carrot scraped to pulp
• a small onion stuck with two cloves
• a bunch of parsley
• three or four outer sticks of celery
• one or two strips of bacon-rind scalded and scraped
• half a dozen peppercorns
• a pinch of salt
• a crust of bread toasted
• as much water or stock as will cover

Method

1. 1

   Put the bones and vegetables into a saucepan, cover with water or stock, boil, skim, and simmer for three hours.

2. 2

   Strain, rub the vegetables through a sieve, return the pulp to the soup, boil again, and serve with fried sippets.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 26. The excerpt below is the record exactly as published.

the bones, including those of the devilled legs, must be stewed for soup. To make this, put the bones into a saucepan with a large carrot scraped to pulp, a small onion stuck with two cloves, a bunch of parsley, three or four outer sticks of celery, one or two strips of bacon-rind scalded and scraped, half a dozen peppercorns, a pinch of salt, a crust of bread toasted, and as much water or stock as will cover. Jjet the liquid boil, skim it carefully, draw it back, and simmer it gently for three hours. Strain it, rub the vegetables through a sieve, and return the pulp to the soup, boil up again, and serve with fried sippets. Half a glass of sherry thrown in at the last moment will be an improvement. 2. Make the brawn (March 2nd). 3. Bub and turn over the cheeks and the silverside of beef. 4. Do not wash the tin in which the omelette was baked, but wipe it out till it is quite clean with a soft cloth, and keep it in a dry place. January 15th. Breakfast. Luncheon. Dinner. Ham-cured Herrings. Toad hi the Hole. IJaddock, stuffed and baked, Brawn. Macaroni Cheese. or Pheasant Soup

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