{"id":6283,"slug":"puree-of-game-soup","title":"Purée of game soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["carcasses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc.","one carrot","an onion","two bay leaves","two cloves","a piece of celery","a little thyme","some pepper berries","four ounces of butter","a cup of flour","one and one-half quarts of bouillon, or stock","salt","Cayenne pepper","one-half glass of dry sherry wine or Madeira"],"ingredients_norm":["carcasses or meat of almost any kind of game such as duck rabbits hares venison bear etc","carrot","onion","bay leaf","clove","celery","little thyme","pepper berry","butter","flour","and half quarts of bouillon or stock","salt","cayenne pepper","dry sherry wine or madeira"],"steps":["Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown.","Add a cup of flour and simmer again until the flour is of a brownish color.","Then add one and one-half quarts of bouillon, or stock, and boil for an hour.","Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper.","Before serving add one-half glass of dry sherry wine or Madeira.","Purée of game, St. Hubert: Add to above soup some square cut pieces of roasted game, before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w126:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"bba3a86a3c6c9199dbb63cbbb4c1545cf2bab051d578fa5aedd98cbc9c953d2d","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/puree-of-game-soup"}