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Medley Soup

A soup made from goose carcass meat, bones, water, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Medley Soup

Ingredients

Directions

Prepare

  1. Cut the meat from the goose carcass.

  2. Break up the bones.

Make the soup

  1. Put the meat and bones in a pot with 2 quarts of water and boil down to 1 quart.

  2. Strain the mixture.

  3. Skim off the fat.

  4. Add the remaining stock and simmer for 30 minutes.

  5. Pour the soup into a tureen.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Goose meat
Provides the main flavor and body of the soup as it simmers.
Goose bones
Release gelatin and flavor into the water during long boiling, enriching the broth.
Stock
Adds extra savory depth and body to the finished soup.

The step that matters

Skim off the fat. Fat rises and floats on the surface of a boiled broth. Removing it before the final simmer keeps the soup clean-tasting and prevents a greasy mouthfeel.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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