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Puree of Venison

Cut up the remains of venison that had been roasted for a former dinner, put a few slices of ham into a stew pan, then the venison, two whole onions, a blade of mace, two quarts of stock, and a small piece of a sprig of thyme, parsley, and two cloves.  Set it on the stove to simmer, two hours or more.  Strain it off, and pull all the meat to pieces.  Pound it with the lean ham that was boiled with it, the crust of two French rolls which has been soaked in consomme.  Rub the whole through a colander with a glass of claret or port and enough consomme to bring it to the consistency of cream.  Put it back on the fire in a double boiler.  Stir a little butter into it, and serve with bread fried in dice.

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Clear Soup Stock

To four pounds of beef add six quarts of cold water and place over the fire.  Just before it boils, skim it carefully.  Then add two cups of cold water and skim again, repeating this for a third skimming.  Allow it to simmer slowly for three hours.  Then add the vegetables; eight ounces each of cut up carrots, onions and turnips, and three ounces of celery, with salt and pepper.  Simmer three hours longer.  The stock should be strained before using, and while cooking it should not be allowed to boil.

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Daniel Webster’s Chowder

Fry with some slices of pork, four tablespoonfuls of sliced onions, to a light brown.  Put them in a deep iron pot with six pounds of cod sliced, one quart of boiled mashed potatoes, one pound and a half of broken sea biscuit, fifty oysters, one teaspoonful of thyme, one teaspoonful of summer savory, one-half a bottle of mushroom catsup, one bottle of port or claret, one-half a nutmeg, one dozen cloves, a little mace and allspice, one half a lemon sliced, pepper and salt.  Cover with one inch of water and cook slowly until done.

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Scott’s Chowder

Cover the bottom of a deep pot with slices of pork cut very thin.  Add a layer of fish sliced and seasoned with salt and pepper, a layer of onions parboiled and quartered, a layer of tomatoes sliced and seasoned, a layer of thickly sliced potatoes and a layer of broken sea biscuit.  Repeat the layers until the pot is filled.  Just cover the fish with water and cook one hour very slowly.  Add one pint of claret, cook one-half hour longer and serve.

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Marblehead Chowder