Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Venison Soup. ✠

• 3 lbs. of venison. What are considered the inferior pieces will do.
• 1 lb. corned ham or salt pork.
• 1 onion.
• 1 head of celery.

Cut up the meat; chop the vegetables, and put on with just enough water to cover them, keeping on the lid of the pot all the while, and stew slowly for one hour. Then add two quarts of boiling water, with a few blades of mace and a dozen whole peppers. Or, should you prefer, a little cayenne. Boil two hours longer, salt, and strain. Return the liquor to the pot; stir in a tablespoonful of butter, thicken with a tablespoonful of browned flour wet into a smooth thin paste with cold water; add a tablespoonful of walnut or mushroom catsup, a teaspoonful of Worcestershire or other pungent sauce, and a generous glass of Madeira or brown Sherry.