Cream of Game

Leftover game fowl makes a rich cream of game soup.

Take about two pounds of any boiled game, remove the skin and chop, pound it to a paste in a mortar and then put it in a stewpan with one breakfast cupful of well washed rice, a bunch of sweet herbs, a dozen pepper corns, three or four cloves, a dessertspoonful of salt and three pints of broth. Boil for half an hour, and then strain through a fine hair sieve and mix one teacupful of cream with it. Serve in a tureen with about two tablespoonfuls of cooked game cut into small pieces.