Game Soup

A glass of sherry added to game soup lends a bit of elegance.

Put the carcasses and remains of any cold cooked game into a stewpan with two or three peeled carrots and turnips, a bunch of sweet herbs, salt and pepper to taste, and a moderate quantity of spices. Cover the whole with plenty of stock and simmer gently for three or four hours. When sufficiently boiled strain the liquor into a basin, pick off all the meat that can be got from the bones and pound it in a mortar, soak half its bulk of breadcrumbs in a little of the liquor, and when soft mix them with the meat. Pass the mixture through a fine hair sieve, put in a saucepan with the strained liquor, add more seasoning if necessary and boil. Beat the yolks of two eggs and a wineglassful of sherry, strain and stir in with the soup, first moving the saucepan to the side of the fire. Turn the soup into a tureen and serve it with a plate of sippets of toast or croutons of bread fried in butter.