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Game Soup, From Cold Game

A soup made from the meat, bones, skin, and stuffing of a cold game roast, simmered with water and sea salt.

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

Ingredients

Directions

Prepare the meat

  1. Remove the meat from the bones and cut it into neat mouthfuls.

  2. Place the meat on a clean plate and pour the gravy over it.

Make the stock

  1. Break the bones into pieces and stew them with any leftover skin and stuffing in water for about 2.5 hours.

  2. Strain the mixture through a sieve.

Finish and serve

  1. Combine the strained liquid with the gravy and meat in a clean stew-pan.

  2. Simmer gently for 30 minutes without boiling.

  3. Pour into a soup tureen and serve.

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

Roast hare or other cold game
Provides the main meat and rich, gamey flavour for the soup.
Gravy from the roast
Adds concentrated roasted flavour and body to the finished soup.

The step that matters

Simmer gently without boiling. Keeping the liquid at a gentle simmer stops the meat from toughening and the soup from turning cloudy, so it stays tender and clear.

“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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