Sunday, July 20, 2008

Venison Soup

Cut six pounds of lean venison into medium sized pieces and place in a soup kettle with two gallons of cold water, to which add two dozen cloves and four blades of mace. Boil slowly three hours. Then add two pounds of venison, cut into pieces about an inch square and one dozen force meat balls. Boil for thirty minutes. Then season with salt, pepper, cayenne, and half a glass of lime juice, letting the soup cook ten minutes longer. It should be served in hot bowls in each of which is poured a half glass of port before serving. Crisp croutons may be added.

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