Poacher’s Soup

Name: Poacher’s Soup
Ingredients: 4 onions; 2 carrots and turnips; 2 carrots and turnips; 1 head celery; 1 blackcock or woodcock; 1 blackcock or woodcock; ¼ oz peppercorns; Bunch of parsley; 1 lb mutton with bones; 8 oz shin beef; 2-4 lb venison; Mushroom catsup; Forcemeat balls; 5 pints water; Red wine; ½ hare or 1 rabbit; 2 partridge or grouse; 1 pheasant; ½ hare or 1 rabbit; 6 peeled potatoes; 1 small white cabbage; 2 partridge or grouse; 6 small onions

Preparation info

Difficulty
Medium

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

2-4 lb venison
8 oz shin beef
1 lb

Soup
Gluten-free

Method

Cut up the venison, beef, mutton, celery, carrots, turnips, onions, and put into the water with parsley and peppercorns. Simmer for three hours and strain the stock. Cut up the game, dust with flour and brown. Add to the stock with small onions, some more sliced celery, potatoes, and the cabbage cut in quarters. Season with some black pepper, allspice and salt, and simmer two hours. Remove bone