Venison Soup
1¹⁄₂ lbs. venison
¹⁄₂ lb. salt pork or raw ham
1 onion
¹⁄₂ a head of celery
1 blade of mace
6 pepper-corns
Brown roux
1 table-spoon Worcester sauce
1” Mushroom ketchup
1 glass Madeira or brown sherry
Cut up the meat and vegetables. Put them in a stew-pan. Add just enough water to cover them. Stew them slowly, with the lid on, for an hour. Add nearly a quart of boiling water, the mace and pepper-corns. Simmer for two hours. Strain. Season. Thicken with brown roux (one table-spoon butter, one table-spoon flour, see p. 12). Add the Worcester sauce, mushroom ketchup, and wine.