Scotch Hunting Pottage

Ingredients

• the less bloody part of the breast and neck of a fresh killed deer
• one quart of ale
• three quarts of pure spring water
• two pounds of lean, well-skinned and sinewed deer
• one-quarter pound of well cured ham
• half a pint of cracked oats well soaked
• two carrots
• one onion stuck with four cloves
• two leeks
• one root of celery
• put a little butter with the whole

Method

1. 1

   Simmer deer and bones with aromats (mace, sage, fenouille, thyme, carrots, onion, leeks, celery) in butter until golden.

2. 2

   Add water and ale, boil, skim, season, and boil slowly for two hours.

3. 3

   Prepare diced deer and ham, add to broth, then add soaked oats and cook for 15 minutes.

4. 4

   Serve with toasted bread and chopped savory.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 12. The excerpt below is the record exactly as published.

SCOTCH HUNTING POTTAGE. After a day's hunting over the hills in the southwest of the Lowland counties, nothing can be better appre- ciated by a true Scotchman than the following soup: Deer is the main ingredient of this pottage. Take the less bloody part of the breast and neck of a fresh killed The Complete Cook Book. 33 deer, and also whatever bones may remain from the trimming of the saddle; let this simmer together with the following aromats: Mace, one-fifth; sage, two- fifths; fenouille, one-fifth; thyme, one- fifth; two car- rots and One onion stuck with four cloves, two leeks, one root of celery; put a little butter with the whole and cover it as tight as possible; let it steam until it beg.ns to fry, stir it until it gets to a golden color, then pour in three quarts of pure spring water, and one quart of ale, let come to a boil, skim well, season to taste, and let boil slowly for two hours; now prepare two pounds of lean, well-skinned and sinewed deer, cut this in dice shape, and also one-quarter pound of well cured ham. When the broth is nearly cooted smother gently the above, strain the broth over the meat, adding half a pint of cracked oats well soaked

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