International Styles

Venison, Game Bird or Rabbit Soup

Recipies for game bird soup, rabbit soup and venison soup, all combined into one easy to follow recipe.

Two grouse or partridges, or, if you have neither, use a pair of rabbits; ½ a pound of lean ham; two medium sized onions; one pound of lean beef; fried bread; butter for frying; pepper, salt and two stalks of white celery sliced into inch lengths; three quarts of water.

Joint your game birds neatly; cut the ham and onions into small pieces, fry all in butter to a light brown. Put into a soup-pot with the beef, sliced into strips, add a small amount of pepper. Pour on the water; heat slowly, and stew mildly two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery and other vegetables if necessary and simmer ten minutes. Pour upon fried bread in the tureen.

Venison soup made the same, with the addition of a tablespoonful of brown flour wet into a paste with cold water, adding a tablespoonful of catsup, Worcestershire, or other pungent sauce, and a glass of Madeira or brown sherry.

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