|
|
Game Soup. —Two rabbits
1/2 lb. of lean lamb, 2 medium sized onions, 1 lb. of lean beef; fried bread; butter for frying; pepper, salt, and 2 stalks of white celery cut into inch lengths; 3 qts. of water. Directions—Joint the game neatly; cut the lamb and onion into small pieces, and fry all in butter to
a light brown. Put into a soup pot with the beef; cut into strips and add a little pepper. Pour on the water; heat slowly and stew gently 2 hours. Take out the pieces and cover in a bowl; cook the soup 1 hour longer; strain, cool, drop in the celery and simmer 10 minutes. Pour upon fried bread in the tureen.
|
|
|
|
|
|
