Venison Soup

Ingredients

• one pound of ham or salt pork
• one onion
• one head of celery
• two quarts of boiling water
• a few blades of mace
• a dozen whole peppers
• a tablespoonful of butter
• a tablespoonful of browned flour
• a tablespoonful of Worcestershire or other pungent sauce

Method

1. 1

   Cut up the meat; chop up the vegetables, and put on with just enough water to cover them, keeping on the lid of the pot all the while, and stew slowly for one hour.

2. 2

   Then add boiling water, mace, and whole peppers.

3. 3

   Boil two hours longer; salt and strain.

4. 4

   Return the liquor to the pot; stir in butter, thicken with browned flour mixed with cold water, and add Worcestershire sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 5. The excerpt below is the record exactly as published.

One pound of ham or salt pork, one onion, one head of celery. Cut up the meat; chop up the vegetables, and put on with just enough water to cover them, keeping on the lid of the pot all the while, and stew slowly for one hour. Then add two quarts of boiling water, with a few blades of mace and a doz- en whole peppers. Or, should you prefer, a little cayenne. Boil two hours longer; salt and strain. Return the liquor to the pot; stir in a tablespoonful of butter, thicken with a tablespoonful of browned flour wet into a smooth thin paste, with cold water; add a tablespoonful of Worcestershire or other pungent sauce. HARE OK RABBIT SOUP. Dissect the rabbit, crack the bones, and prepare precisely as you would the venison soup, only putting in three small onions instead of one, and a bunch of sweet herbs. Hare which are too tough to be cooked in any other way, make excellent game soup. Also the large gray squirrel of the Middle and Southern States. RICH VEAL SOUP. Take three pounds of the neck of veal, cut it in pieces and put it with the bones (which must be broken up), into a kettle with two quarts of water. Stew it till the meat is done to rags, and skim it well; strain it and return to the kettle. Blanch and pound to a smooth paste a quarter of a pound of sweet almonds, and mix them with the yolks of six hard boiled eggs mashed smooth, and a pint of cream, which must first have been boiled or it will cur- dle the soup, and let it boil afterwards about three minutes, stir- ring all the time. Lay in the bottom of the tureen some slices of toast, pour the soup on it and send it to the table. 12 SOUPS. TOMATO SOUP. (No. 1.) Six pounds of beef (shank bone is the best), sixteen medium- sized tomatoes, one onion, four potatoes. Put the meat over to boil at seven o'clock A. M. (if you wish your dinner at one o'clock). Add the onion when you put the meat on to boil. At ten o'clock put in your tomatoes and potatoes nicely sliced. At twelve o'clock take out the meat, chop up enough to thicken the soup and put back into the kettle to boil. Half an hour before din- ner strain all through a colander; put back into the kettle, season with salt and pepper to suit taste; give the soup a lively boil. Put in a tureen and send to the table. MEATLESS TOMATO SOUP. (No. 2.) One quart tomatoes, one of water; stew till soft; add teaspoon- ful soda, allow to effervesce and add a quart of boiling milk, salt, butter, and pepper to taste, with a little rolled cracker; boil a few minutes and serve. TURNIP SOUP. Knuckle of veal, well cracked; five quarts of water. Cover closely and stew gently for four hours, the day before the soup is wanted. On the morrow, skim off the fat and warm the stock gradually to a boil. Have ready an onion and six large winter or a dozen small summer turnips, sweet marjoram or thyme minced very finely. Put these into the soup and let them simmer to- gether for an hour. Strain, return to the fire and add a cup of milk, in which has been stirred a tablespoonful of butter

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