You can make soups from all kinds of wild or tame birds. Follow directions given for chicken, pigeon or partridge soup. If the soup is made of bones and remnants and not rich enough you may add meat extract.
No. 65—RED WINE SOUP WITH SAGO.
Quantity for 6 Persons.
- ¾ bottle of red wine
- 1 qt. of water
- ¼ lb. of sago
- 1 stick of cinnamon
- ¼ lb. of sugar
- 2 slices of lemon
- ½ cup raisins
Preparation: The sago and raisins are boiled until soft in the water. Then the red wine is added, also cinnamon, sugar and lemon slices, and the soup is brought to boil again. Zwieback or toasted rolls are served with it.
No. 66—TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS.
Quantity for 6 Persons.
- 1 qt. can of tomatoes
- 1 qt of water
- 1½ tbsps. of butter
- 2 heaping tbsps. of flour
- ¼ tbsp. of sliced onions
- Salt to suit taste
- 1 pinch of pepper
- 1 tbsp. of sugar
Meat Dumplings.
- ¼ lb. beef
- ¼ lb. pork
- 1 egg
- Salt and pepper to suit taste
- 1 tbsp. of butter