Home › The Principles of Cookery › Regent's Soup

Regent's Soup

Take the bones, trimmings, and remains of cold game. Break them into small pieces, put them into a stewpan, and pour over them two quarts of stock made from meat-bones. Add a large carrot, a large onion, a small turnip, and three or four heads of celery, all cut up small. Let the soup boil, skim carefully, draw it to the side of the fire, and let it simmer gently for two hours. Strain, and remove the fat. Wash four ounces of pearl barley, and boil it in a separate saucepan until it is done enough. Drain, and put aside one-half. Pound the other half with the yolks of three eggs boiled hard, rub the mixture through a fine sieve, moisten with a quarter of a pint of cream, and add it gradually to the soup. Stir the whole over the fire until it is very hot without boiling, add the barley that was put aside, and serve immediately. Time, three hours. Probable cost, exclusive of the price of the game, 6d. per quart. Sufficient for eight or ten persons.