Game Soup
1 calf’s foot
1 or 2 birds (game), or the carcases and bones of several
1 slice lean ham
2 carrots
1 onion
1 piece of celery
1 sprig parsley
1 bay leaf
Thyme
2 cloves
1 blade of mace
2 quarts of water
1 glass of sherry
Clean and cut up the calf’s foot. Put in a stew-pan with one or two whole birds (game), or the carcases and bones of several, a small piece of lean ham, the vegetables, herbs, etc. Cover with 2 quarts of water. Bring to the boil. Skim. Simmer for three hours. Season. Strain. When cold clarify with white of egg ([p. 4]). Before serving add a glass of sherry, and two dozen small quenelles of game ([p. 105]).