Mrs Beetons Soups Revisited
Partridge Soup
2.25lt (4 pints) Medium Stock or Common Stock
2 Partridges
3 Slices Lean Ham
2 Shred Onions
1 Head Celery
1 Large Carrot, cut into shapes
1 Turnip, cut into shapes
50g (2oz) Butter
Sugar
Salt and Pepper, to taste
Cut the partridges into pieces and braise in the butter and with the ham until quite tender.
Remove the legs, wings and breast and reserve.
Keep the backs and other trimmings in the braise and add the onions and celery, add 1.7lt (3 pints) of stock.
Simmer slowly for 1 hour.
Strain and skim the fat off as cleanly as possible.
Return the pieces that were taken out, bring to the boil.
Skim again to have it quite clear and add the sugar and seasoning.
Now simmer the cut carrot and turnip in 1 pint of stock.
When quite tender, put them to the partridges and serve.
Time: 2 hours.
Sufficient for 8 persons.
Seasonable from September to February.
Note: The meat of the partridges may be pounded with the crumb of a French roll and worked with the soup through a sieve. Serve with stewed celery cut in slices and put in the tureen.
PARTRIDGE SOUP
178. INGREDIENTS - 2 partridges, 3 slices of lean ham, 2 shred onions, 1 head of celery, 1 large carrot, and 1 turnip cut into any fanciful shapes, 1 small lump of sugar, 2 oz. of butter, salt and pepper to taste, 2 quarts of stock No. 105, or common, No. 106.
Mode - Cut the partridges into pieces, and braise them in the butter and ham until quite tender; then take out the legs, wings, and breast, and set them by. Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game can be put in, and 3 pints of stock. Simmer slowly for 1 hour, strain it, and skim the fat off as clean as possible; put in the pieces that were taken out, give it one boil, and skim again to have it quite clear, and add the sugar and seasoning. Now simmer the cut carrot and turnip in 1 pint of stock; when quite tender, put them to the partridges, and serve.
Time - 2 hours.
Average cost, 2s. or 1s. 6d. per quart.
Seasonable from September to February.
Sufficient for 8 persons.
Note - The meat of the partridges may be pounded with the crumb of a French roll, and worked with the soup through a sieve. Serve with stewed celery cut in slices, and put in the tureen.
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