1¹⁄₂ lbs. venison
¹⁄₂ lb. salt pork or raw ham
1 onion
¹⁄₂ a head of celery
1 blade of mace
6 pepper-corns
Brown roux
1 table-spoon Worcester sauce
1 ” Mushroom ketchup
1 glass Madeira or brown sherry
Cut up the meat and vegetables. Put them in a stew-pan. Add just enough water to cover them. Stew them slowly, with the lid on, for an hour. Add nearly a quart of boiling water, the mace and pepper-corns. Simmer for two hours. Strain. Season. Thicken with brown roux (one table-spoon butter, one table-spoon flour, see [p. 12]). Add the Worcester sauce, mushroom ketchup, and wine.
Thickened Vegetable Soups made with Stock
| PAGE | |
|---|---|
| [Artichoke Soup] | [35] |
| [Asparagus Soup] | [35] |
| [Cauliflower Soup] | [36] |
| [Celery Soup] | [36] |
| [Chestnut Soup] | [37] |
| [Green Pea Soup] | [37] |
| [Mushroom Soup] | [38] |
| [Polish Soup] | [39] |
| [Tomato Soup] | [39] |
Artichoke Soup
4 artichokes
2 ozs. butter
1 quart white stock
1 cup cream or milk
1 tea-spoon sugar
Wash and peel the artichokes. Cut them in slices. Put the butter in a sauce-pan. Melt it. Add the artichokes. Allow them to simmer until tender, but be careful not to let them brown. Add the boiling stock and a tea-spoon of sugar. Simmer for half-an-hour. Rub through a tammy. Heat again. Season. At the last minute add a cup of boiling cream or milk.
Asparagus Soup
1 lb. veal
1 quart water
1 large bundle of asparagus
1 table-spoon flour
1 gill of cream
Cut off the stalks of the asparagus. Put them in a stew-pan with the veal (which should be cut up) and water. Bring to the boil. Skim. Simmer for three hours. Strain off the broth. Add the asparagus heads. Season. Boil for twenty minutes. Thicken with a table-spoon of cornflour rubbed smooth in a gill of cream. Boil for ten minutes. Serve with croûtons (see [p. 103]).