Game Soup HT SP English
Hot Poultry Soups England British Europe
The carcass of
1 Large Pheasant or Grouse
pts Brown Stock
3 tbsp Medium
1. Melt the
butter and oil in a large pan, add the carcass pieces and toss for a few minutes. Add the carrots, onions and celery. Cook
stirring for a few minutes, until golden.
3. Sprinkle in
the flour and stir well, then gradually blend in the stock, salt and pepper.
Bring to the boil stirring well, cover and simmer for 1 hour.
4. Strain the
soup and discard the carcass pieces. Rub the vegetables through a sieve
back into the liquid. Return to the pan, add the sherry and redcurrant jelly and heat through.
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