Recipes > Soup > Venison Soup

Venison Soup


  • 4 pounds of freshly killed venison
  • 1 pound of ham
  • 1 onion
  • black pepper
  • 1 head of celery
  • 6 blades of mace
  • 1/4 pound of butter
  • 1/2 pint of port or Madeira wine


Take venison cut off from the bones and ham in small slices. Add 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 celery cut into small pieces, and mace. Boil it gently two hours and a half. Then put in butter, divided into small pieces and rolled in flour, and the port or Madeira wine. Let it boil a quarter of an hour longer, and then send it to table with the meat in it.


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

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