Game Soup
INGREDIENTS for soup for 8 persons. partridges or 1 large pheasant, 3 slices of lean ham, 2 oz. of butter, 2 shred onions, 1 head of celery, 1 large carrot, 1 turnip, a small lump of sugar, salt and pepper to taste, 2 quarts of stock. AVERAGE COST, 2s. 6d. per quart.
Cut up the partidges, and braise the pieces in the butter till tender, then take out the best joints and set them aside.
Add to the remainder the onions, the celery, and 3 pints of the stock. Simmer slowly for 1 hour, strain and take the fat off as clean as possible; cut the flesh from the parts saved in neat pieces, and add with the sugar and seasoning, give one boil and skim again to have it quite clear.
Simmer the carrot and turnip, cut up in the remaining pint of stock, and when quite tender, add to the soup. Bones and trimmings of game, and the inferior parts of birds can be used to make more economical soup.
TIME.-2 hours.
SEASONABLE. - September to February.