Game Soup
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take all the meat off the breasts of any cold birds left from preceding day.
- Pound it in a mortar, beating to pieces the legs and bones, and boil them in some broth for an hour.
- Boil 6 turnips, mash them and strain through cloth with the pounded meat.
- Strain the broth and put a little of it at a time into the sieve to help you strain all of it through.
- Put soup kettle near the fire, but do not let it boil.
- When ready to dish your dinner, have 6 yolks of eggs mixed with 1/2 pint of cream;
- strain through a sieve;
- put soup on fire, and when coming to a boil put in eggs and stir well with wooden spoon.
- Do not let it boil, lest it curdle.