Katie Stewart

Pheasant Soup

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Game soup makes good use of the carcass left over from roast birds. This recipe can also be made using the carcass of wild duck, although the soup will need careful skimming to remove any fat.

Ingredients

  • 3–4 rashers bacon
  • 100 g/4 oz lamb’s liver
  • 50<

Method

Dice the bacon, trim and cut up the liver. Melt 50 g (2 oz) of the butter in a large saucepan and lightly fry the bacon and liver. Add the pheasant carcasses, then pour in the stock and wine. Season