Poacher’s Soup

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 2-4 lb venison
  • 8 oz shin beef
  • 1 lb mutton with bones
  • 1 head celery
  • 2 carrots and turnips
  • 4 onions
  • Bunch of parsley
  • ¼ oz peppercorns
  • 1 blackcock or woodcock
  • 1 pheasant
  • ½ hare or 1 rabbit
  • 2 partridge or grouse
  • 6 small onions
  • 6 peeled potatoes
  • 1 small white cabbage
  • 5 pints water

    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 bones. Add some red wine, mushroom catsup and forcemeat balls if liked.