Venison Soup
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
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 The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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
- 3 lbs. of venison
- 1 lb. lean ham
- 5 quarts of water
- 1 can of corn
- 1 onion
Method
- 3 lbs.
- of venison, the coarser parts of the meat will do;
- 1 lb.
- lean ham;
- 1 onion sliced;
- 3 stalks of celery;
- 5 quarts of water;
- 1 can of corn, drained and chopped, pepper and salt;
- butter and flour.
- Cut up the meat and put on with the onion, celery, and water.
- Stew slowly three and a half hours.
- Strain, pressing hard;
- cool, skim, and return the soup to the fire with the chopped corn.
- Stew half an hour;
- add the seasoning, a lump of butter rolled in flour, a half-cup of tomato-juice, and simmer ten minutes more.
- If you cannot get venison use mutton for this soup.