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Venison Soup, Brown

Cut about a pound and a half of the breast of venison into small pieces, and stew them with a small piece of fresh butter for half an hour. Turn them about occasionally, and be careful that they do not burn. Mix a quart of cold water with a quarter of a pint of the blood, put the liquor into a separate stewpan, and stir till it boils. Put the stew into it, and add six or eight black peppercorns, an onion minced small, and the red part of a carrot grated: then simmer the soup gently for from one hour and a half to two hours. Strain the soup, and thicken with brown thickening. Put the meat into it again, add a glassful of wine, make it thoroughly hot, and serve. When the blood is objected to, it may be omitted, and beef or mutton stock substituted for the water. French beans cut into diamonds, and carrots and turnips cut into dice, may be served with this soup.