No. 168. Clear Grouse Soup.
Cut six pounds of leg of beef in large dice, with two wild rabbits, and one pound of lean ham, butter the bottom of a stewpan, put in the meat, with two calf’s feet, two onions, four leeks, one carrot, two turnips, a bunch of thyme, marjoram, bay-leaves, and parsley, a blade of mace, and six cloves all inclosed in the bunch; set the stewpan over a brisk fire, add one pint of broth (No. 133), stir it until forming a white glaze, then add eight quarts of water, and nearly a pint of brown gravy (No. 135); when boiling about an hour add the trimmings of three grouse which have been previously roasted underdone, (cut the fillets and legs in pieces and reserve for the tureen;) let it simmer one hour longer, pass through a napkin into a clean stewpan when near boiling, add an ounce of arrowroot mixed with two glasses of port wine and a little cold broth; season with a tablespoonful of salt and half ditto of sugar; boil twenty minutes, pour into your tureen over the grouse, and serve very hot. The above quantity would be sufficient for two tureens.
No. 169. Clear Partridge Soup.
Proceed exactly the same as in the last, being very particular that the birds are young and not over done.
No. 170. Clear Pheasant Soup.
Prepare the soup as before, two young pheasants will be enough, but they must hang until full flavoured, or it would not taste of game. Where pheasants are plentiful some may be used instead of the rabbits.
No 171. Clear Woodcock Soup.
Roast two or three woodcocks, well wrapped in paper, underdone, let them cool, cut them in pieces like the grouse, put the trimmings into the soup, which must be the same as the grouse soup (No. 168); put the inside of the woodcocks in the mortar, pound well, mix four ounces of forcemeat (No. 122) with it, add one yolk of egg, take a knife, surround every part of the pieces with it, poach them gently in a sauté-pan with a little stock, put them into the tureen and pour the consommé over.
No. 172. Clear Hare Soup.
Cut a young hare in small pieces, the legs in two pieces, ditto the shoulders, and the back in six pieces, put them in a stewpan with half a pound of lean ham cut in dice, half a pound of butter, eight cloves, two blades of mace, twenty peppercorns, fry the whole twenty minutes over a moderate fire; when the hare is getting firm throw over it an ounce of arrowroot, mix well, add six quarts of consommé (No. 134) and one of water, let it boil nearly two hours, or until the hare is done, which you may easily ascertain with a fork, if quite tender put into a small stewpan until wanted, pass the stock through a fine sieve; have ready four heads of good white celery washed, cut all the best part in diamonds, pass them in butter and sugar, then add about a pint of the stock and simmer until tender, keeping it well skimmed; before serving add the celery, pieces of hare, one glass of port wine, quarter of a tablespoonful of salt, and one ditto of sugar; serve very hot, pouring it over some of the best pieces of hare which you have reserved for your tureen, nicely trimmed.