Venison Soup

Name: Venison Soup
Ingredients: 3 lbs venison; 1 lb salt pork; 1 medium onion, peeled and sliced; 14 cup celery, diced; 2 quarts water, boiling; 1 teaspoon peppercorn; 12 teaspoon mace; salt, to taste; 1 tablespoon flour; 1 teaspoon Worcestershire sauce; 1 tablespoon ketchup; 1 cup sherry wine

12 ingredients

8 steps

Ingredients

3 lbs venison
1 lb salt pork
1 medium onion, peeled and sliced
14 cup celery, diced
2 quarts water, boiling
1 teaspoon peppercorn
12 teaspoon mace
salt, to taste
1 tablespoon flour
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 cup sherry wine

Directions

1

Wiipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
2

Place a tight-fitting cover on kettle and simmer for an hour.
3

Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
4

Season with salt to taste and strain.
5

Melt butter; add flour and blend until smooth.
6

Add strained broth slowly, stirring constantly until it comes to a boil.
7

Return meat to kettle, add worcestershire sauce and ketchup.
8

A few minutes before serving, add sherry.