Poacher's Soup

Ingredients

• from two to four pounds of the trimmings or coarse parts of venison
• shin of beef
• a couple of carrots
• four onions
• a bunch of parsley
• a quarter of an ounce of peppercorns
• a dozen of small onions
• half a dozen peeled potatoes
• a small white cabbage quartered

Method

1. 1

   Boil bones with vegetables and peppercorns for three hours.

2. 2

   Strain the stock, add seasoned game pieces, small onions, sliced celery, and potatoes.

3. 3

   Simmer until tender.

4. 4

   Optionally, color and flavor with red wine and mushroom catsup.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 79. The excerpt below is the record exactly as published.

Poacher's Soup, or Soup a la Meg Merrilies. This savoury and highly relishing stew-soup (our great grandmothers would have called it a " cullis ") may be made ■of anything or everything known by the name of game. Take from two to four pounds of the trimmings or coarse parts of venison, shin of beef, or shanks or lean scrag of good mutton — all fresh. If game is plentiful, then use no meat. Break the bones and boil them with celery, a couple of carrots and turnips, four onions, a bunch of parsle}^ and a quarter of an ounce of peppercorns — the larger proportion Jamaica pepper. Strain this stock when it has boiled for SOUPS. 125 three hours. Cut down and skin a blackcock or woodcock^ a pheasant, half a hare or a rabbit, a brace of partridges or grouse, and season the pieces with mixed spices. These may be floured and browned in a frying-pan; but as this is a process dictated by the e3'e as much as by the palate, it is not really necessary. Put the game to the strained stock Avith a dozen of small onions, a couple of heads of celery sliced, half a dozen peeled potatoes, and, when it boils,, a small white cabbage quartered

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