Two grouse or partridges, or, if you have neither, use a pair of rabbits; half a [Pg 33]pound of lean ham; two medium-sized onions; one pound of lean beef; fried bread; butter for frying; pepper, salt and two stalks of white celery cut into inch lengths; three quarts of water.
Joint your game neatly; cut the ham and onions into small pieces, fry all in butter to a light brown. Put into a SOUP-pot with the beef, cut into strips, add a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the SOUP an hour longer; strain; cool; drop in the celery and simmer ten minutes. Pour upon fried bread in the tureen.
Venison SOUP made the same, with the addition of a tablespoonful of brown flour wet into a paste with cold water, adding a tablespoonful of catsup, Worcestershire, or other pungent Sauce, and a glass of Madeira or brown sherry.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)