VENISON-SOUP. 481 



VENISON-SOUP. 



The following receipt for making this most delicious of all soups 

 we concocted a short time since, and we trust our friends will find 

 it as palatable as we do. We are indebted to Frank Forester for 

 our first ideas on this subject. 



Take- 

 Venison, cut into small pieces, and the fat all 



taken off. 6 pounds; 



Water 2 gallons; 



Cloves 2 dozen; 



Mace 4 blades; 



Boil slowly 2 hours. 



Then add 



Venison, cut into small pieces an inch or so 



square 2 pounds; 



Forced-meat balls 1 dozen; 



Then boil 30 minutes. 



Now add 



Cayenne pepper 1 small pinch; 



Black pepper 1 " 



Salt 2 



Lemon or lime-juice half wineglass. 



The soup-bowls for it should be served in bowls to be set 

 before the fire, each containing say half a pint of dry Port wine, 

 and a thin slice or two of bread, toasted, if you choose, floating in 

 it: the soup to be poured over the whole, each bowl covered up 

 and served hot when seated at the table. This soup is equally 

 good the second day. 



Particular care should be had that the venison be quite fresh, 

 and not in the least tainted, otherwise the soup will have a harsh 

 flavor as well as disagreeable odor. 



SPORTSMEN'S BEEF. 



Take- 



A large round of beef; 



Saltpetre 3 ounces: 



Allspice 1 ounce; 



Cayenne 1 pinch; 



Kub in, and let stand 24 hours. 



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