Venison Soup, Brown

Ingredients

• about a pound and a half of the breast of venison
• a quart of cold water
• a quarter of a pint of the blood
• six or eight black peppercorns
• an onion minced small
• the red part of a carrot grated
• a glassful of wine

Method

1. 1

   Cut the venison into small pieces and stew with butter for half an hour, turning occasionally.

2. 2

   Mix the cold water with the blood, bring to a boil, then add the stew.

3. 3

   Add the peppercorns, minced onion, and grated carrot, and simmer for 1.5 to 2 hours.

4. 4

   Strain, thicken with brown thickening, return the meat to the soup, add wine, heat thoroughly, and serve.

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, Brown.— Cut about a pound and a half of the breast of venison into small pieces, and stew them with a small piece of fresh butter for half an hour. Turn them about occasionally, and be careful that they do not bum. Mix a quart of cold water with a quarter of a pint of the blood, put the liquor into a separate stewpan, and stir till it boils. Put the stew into it, and add six or eight black peppercorns, an onion minced small, and the red part of a carrot grated : then simmer the soup gently for from one hour and a half to two hours. Strain the soup, and thicken with brown thickening. Put the meat into it again, add a glassful of wine

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