Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

SOUP. Take four pounds of venison, or if you cannot procure venison you may substitute the lean of fresh beef or mutton. Season it with pepper and salt, put it into a large pot, (break the bones and lay them on the meat,) pour in four quarts of water, and boil it three hours, skimming it well. Then strain it, and put it into another pot. Cut up a hare or a rabbit, a pair of partridges, and a pair of grouse; or one of each, with a pheasant, a woodcock, or any other game that you can most easily obtain. Season them and put them into the soup. Add a dozen small onions, a couple of heads of celery cut small, and half a dozen sliced potatoes. Let the soup simmer till the game is sufficiently done, and all the vegetables tender. This is the soup with which the gipsy, Meg Merrilies, regaled Dominie Sampson. When game is used for soup, it must be newly killed, and quite fresh. VENISON SOUP. Take four pounds of freshly killed venison cut off from the bones, and one pound of ham in small slices. Add an onion minced, and black pepper to your taste. Put only as much water as will cover it, and stew it gently for an hour, keeping the pot closely covered. Then skim it well, and pour in a quart of boiling water. Add a head of celery cut into small pieces, and half a dozen blades of mace. Boil it gently two hours and a half. Then put in a quarter of a pound of butter, divided into small pieces and rolled in flour, and half a pint of port or Madeira wine. Let it boil a quarter of an hour longer, and then send it to table with the meat in it. HARE OR RABBIT SOUP. Take a large newly killed hare, or two rabbits; cut them up and wash the pieces. Save all the blood, (which adds much to the flavour of the hare,) and strain it through a sieve. Put the pieces into a