Recipes > Soup > Game Soup

Game Soup


  • 2 grouse or partridges, or, if you have neither, use a pair of rabbits
  • 1/2 pound of lean ham
  • 2 medium-sized onions
  • 1 pound of lean beef
  • fried bread
  • butter for frying
  • pepper
  • salt
  • 2 stalks of white celery cut into inch lengths
  • 3 quarts of water


Joint your game neatly; cut the ham and onions into small pieces, fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, add a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery and simmer ten minutes. Pour upon fried bread in the tureen.

Venison soup made the same, with the addition of a tablespoonful of brown flour wet into a paste with cold water, adding a tablespoonful of catsup, Worcestershire, or other pungent sauce, and a glass of Madeira or brown sherry.


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The White House Cookbook (1887).

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