Puree of Game Soup

Ingredients

• the carcasses or meat of almost any kind of game
• one carrot
• an onion
• two bay leaves
• two cloves
• a piece of celery
• a little thyme
• some pepper berries
• four ounces of butter
• a cup of flour
• one and one-half quarts of bouillon, or stock
• season with salt
• Cayenne pepper
• one-half glass of dry sherry wine or Madeira

Method

1. 1

   Simmer game meat with carrot, onion, bay leaves, cloves, celery, thyme, pepper, and butter until brown.

2. 2

   Add flour and simmer until brown, then add bouillon and boil for an hour.

3. 3

   Strain and season, adding sherry or Madeira before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 258. The excerpt below is the record exactly as published.

Puree of game soup. Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, nares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half glass of dry sherry wine or Madeira

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