Puree Of Game

A very good game soup may be prepared from the remnants of game, even of different kinds. Boil the pieces, bones and all of the different birds for an hour or more in water, or better still, in weak broth or soup stock. Boil 3 or 4 turnips or heads of cauliflowers and rub or mash fine. Pound the meat fine and rub through a sieve to a powder, and return meat and cauliflower to the soup, together with 2 eggs beaten into ½ pint of milk. Let this reach the boiling point (but not boil), and serve hot.

White Rabbit Soup

2 rabbits, disjointed, 1 head celery, a little chopped parsley, a minced onion. Put these into 3 quarts of water, and boil gently until tender. Take out the best pieces of rabbit for a separate dish. Separate the rest of the meat from the bones, replace the bones in the kettle and boil an hour; strain the liquid in which they have boiled and let it cool. Bub the meat fine with the yolks of 3 hard-boiled eggs, and a few bread or cracker crumbs; put through a sieve and add to the soup; add salt and pepper to taste; let it simmer fifteen minutes, thickening with 2 teaspoonfuls of corn starch or rice flour.

Brown Rabbit Soup

Disjoint the rabbit, roll in flour and fry brown in butter. Put this in a kettle and cover with 3 quarts of boiling water. Season with pepper, salt and parsley (add a minced onion if liked). Boil three hours. Thicken with browned flour and send to the table with fried crusts. (See page 21).