Venison Soup (another way)

Ingredients

• three quarts of stock made from beef or mutton bones
• a carrot
• an onion
• a few sticks of celery
• a blade of mace pounded
• a little salt
• a little cayenne
• a glassful of port and a table-spoonful of red-currant jelly

Method

1. 1

   Put the broken-up bones, trimmings, and remains of various kinds of game into a stewpan.

2. 2

   Pour over them the stock and stew gently for two hours.

3. 3

   Strain the soup, pick the meat from the bones, pound it smooth with a little butter, and stir it into the strained stock.

4. 4

   Add the carrot, onion, celery, mace, salt, and cayenne.

5. 5

   Simmer for half an hour, skim carefully, then add the fresh venison slices, flour them, and brown them in a frying-pan.

6. 6

   Stew until tender, then add the port and jelly before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2210. The excerpt below is the record exactly as published.

Venison Soup (another way).— Take the broken-up bones, trimmings, and remains of various kinds of game ; put them into a stewpan, pour over them three quarts of stock made from beef or mutton bones, and stew gently for two hours. Strain the soup, pick the meat from the bones, let it get cold, and pound tOl smooth with a little butter. Stir it into the strained stock, and put it back into the stew- pan with a carrot, an onion, a few sticks of celery, a blade of mace pounded, and a little salt

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