Venison Soup.— Cut two pounds of the
breast of venison into small pieces, and place
these, with a pound of the knuckle of veal and
a couple of ounces of lean ham, in a stewpan.
Pour over them three quarts of cold water,
and add a large onion cut small, haK a blade of
mace, a few sticks of celery, and a little salt
and whole pepper✪ Venison Soup. Let it stew tQl the goodness
is entirely drawn out of the venison. Rub it
through a sieve, thicken with brown thicken-
ing, add a large glassful of jDort or madeira, boU.
a quarter of an hour longer, and serve very
hot. Time to simmer the soup, about three
hours and a half. Probable cost of venison,
very imcertain.
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✪ Venison Soup (another way)
and cayenne. Simmer the soup half an hour,
and skim carefully. Cut some fresh venison
into neat slices, flour these, and brown them in
the frying-pan. Put them into the soup, and
stew them till tender but not overdone. Take
out the vegetables, add a glassful of port and
VEN
VER
a table-spoonful of red-ciirraiit jelly to the soup,
and serve it with the meat in the dish. Time,
about fom- hours.
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✪ Venison Soup, Brown, make it thoroughly hot, and
serve. When the blood is objected to, it may
be omitted, and beef or mutton stock substituted
for the water. French beans cut into diamonds,
and carrots and turnips cut into dice, may be
served with this soup.
Venison Soup, made from the
Remains of Cold Roast Venison.—
Break up the bone into small pieces, put it into
a stewpan, and cover ■w'ith cold water, or with
stock, if at hand. Put with it two carrots,
two onions, each stuck with a clove, and a
little pepper and salt. Let the liquor boil,
skim carefully, and simmer gently for three
hours or more. Strain it, and thicken with a
little brown thickening. Let it simmer again
by the side of the fire till it has thrown up its
grease, then skim it. Let it boil again, add a
table-spoonful of red-currant jelly and a glass-
ful of port or claret, and serve very hot. Cut
some stale bread into dice, fry these in hot fat,
drain them on a sieve before the fire, and send
them to table with the soup. If there be any
meat left on the bones, it may be cut up, and
either stewed and rubbed through a sieve or
pounded to a pulp and stirred into the soup.✪ Venison Soup, made from the Remains of Cold Roast Venison
Page 2210 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Venison Soup.— Cut two pounds of the breast of venison into small pieces, and place these, with a pound of the knuckle of veal and a couple of ounces of lean ham, in a stewpan. Pour over them three quarts of cold water, and add a large onion cut small, haK a blade of mace, a few sticks of celery, and a little salt and whole pepper. Let it stew till the goodness is entirely drawn out of the venison. Rub it through a sieve, thicken with brown thickening, add a large glassful of jDort or madeira, boU. a quarter of an hour longer, and serve very hot. Time to simmer the soup, about three hours and a half. Probable cost of venison, very uncertain.
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 till smooth with a little butter. Stir it into the strained stock, and put it back into the stewpan with a carrot, an onion, a few sticks of celery, a blade of mace pounded, and a little salt and cayenne. Simmer the soup half an hour, and skim carefully. Cut some fresh venison into neat slices, flour these, and brown them in the frying-pan. Put them into the soup, and stew them till tender but not overdone. Take out the vegetables, add a glassful of port and
VEN
VER
a table-spoonful of red-currant jelly to the soup, and serve it with the meat in the dish. Time, about fom- hours.
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, make it thoroughly hot, and serve. When the blood is objected to, it may be omitted, and beef or mutton stock substituted for the water. French beans cut into diamonds, and carrots and turnips cut into dice, may be served with this soup.
Venison Soup, made from the Remains of Cold Roast Venison.—
Break up the bone into small pieces, put it into a stewpan, and cover ■w'ith cold water, or with stock, if at hand. Put with it two carrots, two onions, each stuck with a clove, and a little pepper and salt. Let the liquor boil, skim carefully, and simmer gently for three hours or more. Strain it, and thicken with a little brown thickening. Let it simmer again by the side of the fire till it has thrown up its grease, then skim it. Let it boil again, add a table-spoonful of red-currant jelly and a glassful of port or claret, and serve very hot. Cut some stale bread into dice, fry these in hot fat, drain them on a sieve before the fire, and send them to table with the soup. If there be any meat left on the bones, it may be cut up, and either stewed and rubbed through a sieve or pounded to a pulp and stirred into the soup.
Records on this page
Venison SoupVenison Soup (another way)Venison Soup, BrownVenison Soup, made from the Remains of Cold Roast VenisonVenison Steaks, Fried