Venison Soup
A historical recipe from Joe Tilden's Recipes for Epicures, by Joe Tilden (1907).
A historical recipe
Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Project Gutenberg eBook #12069.
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 Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Digitised by Project Gutenberg, eBook #12069 (https://www.gutenberg.org/ebooks/12069). 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
- six pounds of lean venison
- two gallons of cold water
- two pounds of venison
- a glass of lime juice
- a half glass of port before serving
- one dozen force meat
Method
- Cut six pounds of lean venison into medium sized pieces and place in a soup kettle with two gallons of cold water, to which add two dozen cloves and four blades of mace.
- Boil slowly three hours.
- Then add two pounds of venison, cut into pieces about an inch square and one dozen force meat balls.
- Boil for thirty minutes.
- Then season with salt, pepper, cayenne, and half a glass of lime juice, letting the soup cook ten minutes longer.
- It should be served in hot bowls in each of which is poured a half glass of port before serving.
- Crisp croutons may be added.