Poacher’s Soup

‘Of the ruder and more national form (which is also, I think, the best) of grouse soup, the celebrated stew whereof Meg Merrilies made Dominie Sampson partake was probably a variety, though the authority said that moor-game were not the only ingredient of that soup or broth or stew. (See Scots Rabbit Curry.) . . . For the really hungry man, this is, no doubt, the best way of all, but as a dinner dish it is perhaps, as has been hinted, too solid for the mer