Game Soup or Hunter’s Soup

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Carcases and trimmings of 2 partridges or equivalent amount of any game
  • 1 oz. lean bacon


Put the pieces of carcase, the trimmings, and the bacon, with the fat in a saucepan and fry them till brown. Remove the game and fry the sliced vegetables till brown. Add the flour and fry it till golden-brown. Stir in the stock, bring to the boil, add the herbs and clove, return the game to the pan and simmer for 1½–2 hr. Meanwhile cut the pieces of breast meat into