1 old pheasant or 2 partridges.
4 oz. of sliced carrots, browned in butter.
½ lb. of mushrooms, likewise browned in butter.
1 medium-sized leek and 2 sticks of celery.
1 bunch of herbs with extra thyme and bay leaves.
1 onion, oven-browned, with 2 cloves stuck into it.
Liquor.—Five and one-half quarts of water.
Seasoning.—One oz. of salt and a few peppercorns, these to be added ten minutes previous to straining the consommé.
Time allowed for cooking.—Three hours.
Mode of Procedure.—Proceed in exactly the same way as for ordinary consommés, taking care only to half-roast the meat, as I pointed out above, before putting it in the stewpan.