Venison Soup

Ingredients

• six pounds of lean venison
• two gallons of cold water
• two dozen cloves
• four blades of mace
• two pounds of venison
• one dozen force meat balls
• half a glass of lime juice
• a half glass of port

Method

1. 1

   Cut venison into pieces and place in a kettle with cold water, cloves, and mace.

2. 2

   Boil slowly for three hours.

3. 3

   Add more venison and force meat balls, boil for thirty minutes.

4. 4

   Season with salt, pepper, cayenne, and lime juice, and cook for ten more minutes.

5. 5

   Serve in hot bowls with port.

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 1. The excerpt below is the record exactly as published.

Venison Soup Cut six pounds of lean venison into medium sized pieces and place in a soup kettle with two gallons of cold water, to which add two dozen cloves and four blades of mace. Boil slowly three hours. Then add two pounds of venison, cut into pieces about an inch square and one dozen force meat balls. Boil for thirty min- utes. Then season with salt, pepper, cayenne, and half a glass of lime juice, letting the soup cook ten minutes longer. It should be served 7 JOE TILDEN'S RECIPES FOR EPICURES in hot bowls in each of which is poured a half glass of port

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