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Venison Soup

Cut two pounds of the breast of venison info small pieces, and place these in a stewpan, with a pound of the knuckle of veal and a couple of ounces of lean ham. Pour over them three quarts of cold water, and add a large onion cut small, half a blade of mace, a few sticks of celery, and a little salt and whole pepper. Let all stew till the goodness is entirely drawn out of the venison. Rub the soup through a sieve, thicken with brown thickening, add a large glassful of port or Madeira, boil a quarter of an hour longer, and serve very hot. Time to simmer the soup, about three hours and a half.