Recipes > Soup > Meg Merrilies Soup

Meg Merrilies Soup

Ingredients

  • 1 hare
  • 1 grouse
  • 6 quarts of cold water
  • bouquet of sweet herbs
  • 4 tablespoonfuls of butter
  • 4 onions
  • 1 small carrot
  • 4 slices of turnip
  • 3 tablespoonfuls of rice flour

Instructions

Wash the grouse and hare and put to boil in the six quarts of cold water. When this comes to a boil, skim, and set back where it will simmer for one hour.

Then take out the hare and grouse and cut all the meat from the bones. Return the bones to the soup and simmer two hours longer.

Cut the meat into handsome pieces, roll in flour, and fry in the butter till a rich brown. Set aside for the present.

Slice the onions, and fry in the butter in which the meat was fried; when brown, add to the soup.

Have the turnip and carrot cut into small pieces and cooked one hour in clear water.

When the bones and the onions have simmered two hours, strain and return to the soup pot. Add the fried meat and vegetables.

Mix the rice flour with a cupful of cold water; add to the soup, season with salt and pepper, simmer ten minutes. Add force-meat balls and simmer twenty minutes longer.


Force-meat balls

Ingredients

  • 1/2 cupful of stale bread
  • 1/2 a cupful of milk
  • 1 egg

Instructions

Make force-meat balls of the livers of the hare and grouse (which have been boiled one hour in the stock), the egg, bread and milk.

Boil the bread and milk together until a smooth paste. Mash the livers with a strong spoon, then add bread and milk and the egg, unbeaten. Season well with pepper and salt and, if you like, with a little lemon juice.

Shape into small balls and fry in either chicken fat or butter. Put these into the soup twenty minutes before dishing.

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Source

Miss Parloa's New Cook Book.


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