Directions for Cookery, in its Various Branches | Page 8

put them into the soup. Add a
dozen small onions, a couple of heads of celery cut small, and half a
dozen sliced potatoes. Let the soup simmer till the game is sufficiently
done, and all the vegetables tender.
This is the soup with which the gipsy, Meg Merrilies, regaled Dominie
Sampson.
When game is used for soup, it must be newly killed, and quite fresh.
VENISON SOUP.

Take four pounds of freshly killed venison cut off from the bones, and
one pound of ham in small slices. Add an onion minced, and black
pepper to your taste. Put only as much water as will cover it, and stew
it gently for an hour, keeping the pot closely covered. Then skim it well,
and pour in a quart of boiling water. Add a head of celery cut into small
pieces, and half a dozen blades of mace. Boil it gently two hours and a
half. Then put in a quarter of a pound of butter, divided into small
pieces and rolled in flour, and half a pint of port or Madeira wine. Let it
boil a quarter of an hour longer, and then send it to table with the meat
in it.
HARE OR RABBIT SOUP.
Take a large newly killed hare, or two rabbits; cut them up and wash
the pieces. Save all the blood, (which adds much to the flavour of the
hare,) and strain it through a sieve. Put the pieces into a soup-pot with
four whole onions stuck with a few cloves, four or five blades of mace,
a head of celery cut small, and a bunch of parsley with a large sprig of
sweet marjoram and one of sweet basil, all tied together. Salt and
cayenne to your taste. Pour in three quarts of water, and stew it gently
an hour and a half. Then put in the strained blood and simmer it for
another hour, at least. Do not let it actually boil, as that will cause the
blood to curdle. Then strain it, and pound half the meat in a mortar, and
stir it into the soup to thicken it, and cut the remainder of the meat into
small mouthfuls. Stir in, at the last, a jill or two glasses of red wine, and
a large table-spoonful of currant jelly. Boil it slowly a few minutes
longer, and then put it into your tureen. It will be much improved by
the addition of about a dozen and a half small force-meat balls, about
the size of a nutmeg. This soup will require cooking at least four hours.
Partridge, pheasant, or grouse soup may be made in a similar manner.
If you have any clear gravy soup, you may cut up the hare, season it as
above, and put it into a jug or jar well covered, and set in boiling water
till the meat is tender. Then put it into the gravy soup, add the wine,
and let it come to a boil. Send it to table with the pieces of the hare in
the soup.

When hare soup is made in this last manner, omit using the blood.
MULLAGATAWNY SOUP, AS MADE IN INDIA.
Take a quarter of an ounce of China turmeric, the third of an ounce of
cassia, three drachms of black pepper, two drachms of cayenne pepper,
and an ounce of coriander seeds. These must all be pounded fine in a
mortar, and well mixed and sifted. They will make sufficient curry
powder for the following quantity of soup:
Take two large fowls, or three pounds of the lean of veal. Cut the flesh
entirely from the bones in small pieces, and put it into a stew-pan with
two quarts of water. Let it boil slowly for half an hour, skimming it
well. Prepare four large onions, minced and fried in two ounces of
butter. Add to them the curry powder and moisten the whole with broth
from the stew-pan, mixed with a little rice flour. When thoroughly
mixed, stir the seasoning into the soup, and simmer it till it is as smooth
and thick as cream, and till the chicken or veal is perfectly tender. Then
stir into it the juice of a lemon; and five minutes after take up the soup,
with the meat in it, and serve it in the tureen.
Send to table separately, boiled rice on a hot-water dish to keep it warm,
The rice is to be put into the plates of soup by those who eat it.
To boil rice for this soup in the East India fashion:--Pick and wash half
a pound in warm water. Put it into a sauce-pan. Pour two quarts of
boiling water over it, and cover the pan closely. Set it in a warm place
by the fire, to