Game Soup

Ingredients

• 1 tablespoon mushroom ketchup
• 1 slice of ham or bacon, scraped clean
• pepper, to taste
• coarse sea salt, to taste
• 4 quarts boiling water
• 1 gill (½ cup) port wine
• liver from the game

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Combine the mushroom ketchup, ham or bacon, pepper, and salt in a pot.

2. Slowly bring to a boil, skim off any impurities, then cover and simmer for 4 to 5 hours or bake in the oven at 300°F (150°C) for the same time.

3. Remove the pieces of hare and strain the soup through a sieve into a stew pan.

4. Cut the meat into bite-sized pieces and add it back to the strained soup.

5. Pour boiling water over the bones to make up to 4 quarts of liquid, simmer for a few minutes without boiling, then strain into the soup.

6. Stir well and let the soup and meat stew gently together for a few more minutes.

7. Parboil the liver to firm it up, then rub it down with port wine and the blood.

8. Remove the soup from the heat and stir in the liver mixture until smooth and thick.

9. Serve in a tureen without reheating, as boiling again will spoil the texture.