Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 52

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Take a large fine piece of freshly killed venison. It is best at the season when the deer are fat and juicy, from having plenty of wild berries to feed on. I do not consider winter-venison worth eating, when the meat is poor and hard, and affords no gravy, and also is black from being kept too long. When venison is fresh and in good order it yields a fine soup, allowing a small quart of water to each pound of meat. When it has boiled well, and been skimmed, put in some small dumplings made of flour and minced suet, or drippings. Also, boiled sweet potatos, cut into round thick slices. You may add boiled sweet corn cut off the cob; and, indeed, whatever vegetables are in season. The soup-meat should boil till all the flesh is loose on the bones, and the bits and shreds should not be served up.

The best pieces of buffalo make good soup.