No. 9—BOUILLON OF GAME.
Ingredients for 1 pint.
- 1½ lbs. of fresh game
- ½ lb. of bones
- 1 small fresh tomato
- 1 tsp. of salt
- 1 tsp. of finely chopped celery
- 1¼ qts. of water
Preparation: The meat is cut into small pieces and the bones crushed, put into a small, tightly covered kettle with the tomato, celery, salt and water and boiled very slowly for 2 hours; it may also be cooked for 3 hours in a slow oven.
No. 10—NOODLE OR GRITS SOUP MADE OF CLEAR BOUILLON.
Ingredients for 1 pint.
- Bouillon made as in [No. 3].
- ½ cup of finely, cut noodles
- 1 pt. of bouillon
- 3 tbsps. of grits
Preparation: Slowly boil the noodles or the grits in the hot bouillon for 15 minutes. Before adding the grits to the bouillon, rinse same in cold water, stir it in 4 tablespoonfuls of the bouillon, then put it into the rest of the bouillon and boil.
No. 11—SAGO SOUP WITH GAME BOUILLON.
Ingredients for 1 pint.