Hunter's soup

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VII. Middag, s. 43 (falt i det fri)

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1
Make the stock
Wash the meat and chop it into small pieces. Brown it in the fat together with the onion, carrot and celeriac. Put it in a pot and pour the boiling water over. Add salt, pepper and bay leaf. Simmer covered for about 3 hours.
2
Make the soup
Brown the butter and stir in the flour. Thin with 2 litres of the strained stock. Simmer for 15 minutes with the ham.
3
Finish
Remove the ham, cut it into strips and add it to the soup. Add the sherry too. If you like, add boiled lentils, meatballs, boiled root vegetables, button mushrooms or egg dumplings, or serve the soup with just chervil sprigs.
4
Use the meat
The meat from the stock bones can be used for aubin; see "Kogebog for skole og hjem", page 158.