Meg Merrilies' Soup
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853).
Source and licence
From Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). 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.
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Ingredients
Method
- Take four pounds of venison, or if you cannot procure venison you may substitute the lean of fresh beef or mutton.
- Season it with pepper and salt, put it into a large pot, (break the bones and lay them on the meat,) pour in four quarts of water, and boil it three hours, skimming it well.
- Then strain it, and put it into another pot.
- Cut up a hare or a rabbit, a pair of partridges, and a pair of grouse;
- or one of each, with a pheasant, a woodcock, or any other game that you can most easily obtain.
- Season them and put them into the soup.
- Add a dozen small onions, a couple of heads of celery cut small, and half a dozen sliced potatoes.
- Let the soup simmer till the game is sufficiently done, and all the vegetables tender.
- This is the soup with which the gipsy, Meg Merrilies, regaled Dominie Sampson.
- When game is used for soup, it must be newly killed, and quite fresh.