Venison Soup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Can be served immediately after heating.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 232. The excerpt below is the record exactly as published.
VENISON SOUP. — Venison soup is now to be obtained in tins, and it is a very convenient form of serving two or three persons with a little soup at a few minutes’ notice. It also mixes admi- rably with the remains of any kind of game that may be left from the pre- vious day, such as backs of gi’ouse or partridges. It has a gamey flavour, and, of course, will bear this addition, when it can be sent to table under the general name of game soup. The soup will also bear the addition of a little stock, but when stock is added it is just as well to add a tablespoonful of brown roux to make the soup a little thicker, and also a teaspoonful of extract of meat, which makes it l’icher. It is also an impi-ovement to add a tablespoonful of port wine
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