VENISON SOUP. 453 



small piece of butter, seasoned with a little salt, pepper, chopped 

 parsley, and lemon -juice ; toss them over the fire for a moment, 

 and dish them up piping hot. 



VENISON SOUP. 



The following receipt for making this most delicious of all 

 soups we concocted a sliort 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 80 minutes. 



Now add — 



Cayenne pepper, 1 small pinch ; 



Black pepper, 1 do. 



Salt, 2 do. 



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 please, floating 

 in it. The soup to be poured over the whole, each bowl covered 

 up and served piping 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 cis well as disagreeable odor. 



