The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

ten or twelve of the best pieces for the tureen, pull all the meat from the remainder, pound it well in the mortar and add it to the purée; pass it through a tammie, put it into a clean stewpan, place it on the stove to boil again; mix the following ingredients in a basin, two tablespoonfuls of flour, eight ditto of port wine, half ditto of salt, a good pinch of cayenne pepper, one ditto of sugar, mix well with half a pint of cold broth (No. 133), add it to the soup when upon the point of boiling; stir it well, serve very hot; two heads of celery may be added cut small, passed in butter, and boiled until tender. No. 178. PURÉE OF ALL KINDS OF GAME, MIXED OR SEPARATE. If you have any game from a previous dinner, whether pheasant, partridge, grouse, hare, wild rabbits, or any kind of game, take all the meat from the bones, put the bones in a stewpan to simmer with four quarts of consommé (No. 134) half an hour, pound the meat in the mortar very fine, put it into a clean stewpan with quarter of a pound of butter, half ditto of ham, two heads of celery cut thin, two eschalots, one carrot, one turnip, four cloves, and four peppercorns; pass it over a slow fire twenty minutes, add half a pint of broth, with the meat, (which for that quantity of soup should be about two pounds), and three tablespoonfuls of flour, mix well, pour the stock from the bones over, with half a pint of brown gravy (No. 135), boil twenty minutes, pass it through a tammie into a clean stewpan, if too thick add more broth season with a little salt and a spoonful of sugar; put some croutons in a tureen cut very thin of the size of a sixpenny piece, and crisp, if not ready to serve it must be kept hot in the bain marie; do not let it boil after it is passed, or it will curdle and have a bad appearance.