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"John Tilden's Recipes--Another Classic Cookbook. . . . See also Flavored with Love, Mary Lou's Family and Friends Can Cook"
www.FlavoredwithLove.com, John Tilden's Recipes--Another Classic Cookbook: Page 10
of 135
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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