for an hour. If venison be at hand, fry some small steaks, and stew with the birds. Serve the meat in the soup, taking out the ham.
In the season, and in houses where game abounds, make soup as follows: cut the meat off the breasts of any cold birds, and pound it in a mortar. Boil the legs, and all the bones, in whatever broth you have, for an hour. Boil four large turnips to a mash, and pulp them to the pounded meat, mix these well, then strain in the broth, by degrees, and let it stand close by the fire, in the stew-pan, but do not let it boil. Season to your taste. Just before you serve it, beat the yolks of 6 eggs in a pint of cream, and pass through a sieve; then put the soup on the fire, and as it is coming to a boil, stir in the cream, and keep stirring a few minutes, but do not let it quite boil, or it will curdle.
May be made of the breast, shoulder-blade, or scrag, but best of the knuckle. Cut it in three pieces: wash, break, and place it on skewers, in the stew-pan, with 1 lb. of streaked bacon, a head of celery, 4 onions, 2 carrots, 1 turnip, a bunch of parsley and lemon thyme, and a few black and Jamaica peppercorns. Cover the meat with water, and let it simmer till quite tender. Strain the soup, put it on the fire again, and season and thicken it to your taste. Either serve the meat in the tureen with the soup, or put it in a dish with the bacon, and the vegetables round it. You may pour parsley and butter over the meat, or serve it in a boat. A little rice flour is good to thicken with. Some have whole rice boiled, as for eating, and put to the soup when it is returned to the fire. Others use vermicelli. Eggs and cream beaten together and strained, would enrich this soup; when you put them in, stir all the time, and take off the soup before it quite boils.
Put a few slices of bacon into a stew-pan with a knuckle of veal, and no vegetables; simmer an hour and three
