Grouse Soup

Ingredients

• yolks of two eggs
• juice of half a lemon
• some slices of bread
• boiling butter
• 2 lb. of leg of beef
• 2 lb. of knuckle of veal
• 2 qts. of hot water
• two onions
• a head of celery
• one carrot
• one turnip
• two or three bay-leaves
• a sprig of marjoram
• three or four cloves
• a blade of mace
• eight allspice
• 1 wineglassful of sherry

Method

1. 1

   Cut the beef and veal into pieces, place in a stewpan without water, warm through, then add hot water and simmer for four hours.

2. 2

   Cut up the grouse, chop the bones, and pound them.

3. 3

   Add to the soup with vegetables and spices, boil for two hours, strain, skim fat, and return to heat with grouse pieces.

4. 4

   Stew gently for an hour, add caramel if needed, mix in sherry, and serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 7. The excerpt below is the record exactly as published.

yolks of two eggs with the juice of half a lemon, and strain them ; move the soup to the side of the fire, and stir in the beaten eggs. Cut some slices of bread into small squares, fry them in boiling butter until browned, then drain, put them in a soup-tureen, pour the soup over, and serve. (4) Cut 21b. of leg of beef and 21b. of knuckle of veal into pieces ; put them in a stewpan without water, place it over the fire, and when the meat is warmed through, poiu- in 2qts. of hot water, and simmer for four hours. Cut up two Grouse, dividing the meat from the breast into four pieces, and cut each of the legs and wings into four pieces. Chop the bones, and pound them in a mortar ; then put them into the soup with two onions, a head of celery cut up, one carrot, one turnip, two or three bay-leaves, a sprig of marjoram, thi-ee or four cloves, a blade of mace, and eight allspice. Boil the soup for two hours longer, pouring in more hot water as the quantity becomes reduced. Strain the soup through a fine silk sieve, skim off all the fat, pour it into a clean stewpan, put in the pieces of Grouse, and stew very gently for an hour. If not sufficiently dark in colour, add a little caramel. Pour it into a soup-tureen with the pieces of Grouse, mix 1 wineglassful of sherry

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