Recipes > Soup > Meg Merrilies' Soup

Meg Merrilies' Soup


  • 4 pounds of venison
  • pepper
  • salt
  • 4 quarts of water
  • 1 hare or rabbit
  • pair of partridges
  • pair of grouse
  • 12 small onions
  • couple of heads of celery cut small
  • 6 sliced potatoes


Take venison, or if you cannot procure venison you may substitute the lean of fresh beef or mutton. Season it with pepper and salt, put it into a large pot, (break the bones and lay them on the meat,) pour in the water, and boil it three hours, skimming it well. Then strain it, and put it into another pot.

Cut up the hare or rabbit, partridges, and grouse; or one of each, with a pheasant, a woodcock, or any other game that you can most easily obtain. Season them and put them into the soup. Add onions, celery, and 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.


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Directions for Cookery, in its Various Branches (1840).

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