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Quantity for 6 Persons.

 2 old partridges

 4 potatoes cut in cubes

 2 carrots cut in pieces

 3 tbsps. of flour

 2 tbsps. of butter

 Salt

 2 qts. of water

 1½ tbsps. of butter

Preparation:

The remaining partridge meat may be utilized in hash or dumplings.

No. 64—WILD GAME OR POULTRY SOUP.

Quantity for 4–6 Persons.

You can make soups from all kinds of wild or tame birds. Follow directions given for chicken, pigeon or partridge soup. If the soup is made of bones and remnants and not rich enough you may add meat extract.

No. 65—RED WINE SOUP WITH SAGO.

Quantity for 6 Persons.

 ¾ bottle of red wine

 1 qt. of water

 ¼ lb. of sago

 1 stick of cinnamon

 ¼ lb. of sugar

 2 slices of lemon

 ½ cup raisins

Preparation:

No. 66—TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS.

Quantity for 6 Persons.

 1 qt. can of tomatoes

 1 qt of water

 1½ tbsps. of butter

 2 heaping tbsps. of flour

 ¼ tbsp. of sliced onions

 Salt to suit taste

 1 pinch of pepper

 1 tbsp. of sugar

Meat Dumplings.

 ¼ lb. beef

 ¼ lb. pork