Home › The Principles of Cookery › Guinea-Fowl Soup

Guinea-Fowl Soup

Take the remains of a cold roasted guinea-fowl. Pick off all the meat, and put the bones, skin, trimmings, and forcemeat into a saucepan, with two quarts of stock, a slice of uncooked lean ham, an onion, and a salt-spoonful of bruised celery-seed, tied in muslin, or the outer sticks of celery, preserved for flavouring. Simmer gently for two hours. Pound the meat in a mortar, with a tea-spoonful of salt and half a tea-spoonful of pepper, and the eighth of a nutmeg, grated. Strain the soup, and return it to the saucepan. Add the pounded meat, and a heaped table-spoonful of ground rice, mixed smoothly with a little cold water. Boil twenty minutes longer, and serve with sippets of toast sent to table with the soup. Probable cost, 4s., exclusive of the stock and meat. Sufficient for four or five persons.