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Game Soup, Prom Cold Game

A soup made from the remains of roast hare or other cold game, simmered with water and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Game Soup, Prom Cold Game

Ingredients

Directions

Prepare the meat

  1. Cut the meat off the bones and chop it into neat mouthfuls.

  2. Place the chopped meat on a clean plate with the leftover gravy.

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 chopped meat in a clean stew-pan.

  2. Simmer gently for 30 minutes without boiling.

  3. Pour the soup 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 flavour of the soup.
Leftover gravy (in the method)
Adds body, moisture and savoury flavour to the soup.

The step that matters

Simmer gently without boiling. Keeping the liquid at a gentle simmer lets flavours develop while keeping the meat tender. A hard boil toughens the meat fibres and can cloud the broth.

“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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