points, rub with suet, and soak them in lukewarm water. Lay them in a stew-pan with 6 onions, a turnip, 2 carrots, some peppercorns, and 3 quarts of soft water. Let it simmer two hours and a half; take out the tails, cut them in small pieces, thicken it brown, then strain it into a fresh stew-pan, put in the pieces of meat, boil up and skim it; put more pepper, if wanted, and either catsup, or Port wine.
Roast 3 birds, cut off all the meat, reserve some nice pieces to serve in the tureen; put the bones and all the rest into 2 quarts of good stock, and boil them half an hour; then pound the meat in a mortar; put a large onion, ½ a carrot and turnip, cut up, into a stew-pan with ½ lb. butter, 2 sprigs each of parsley, thyme, 2 bay leaves, 6 peppercorns, and ½ a blade of mace, and stir them a few minutes over the fire; then add a pint of stock, and stew it all till tender, put in the pounded meat, and 4 oz. of flour rubbed smooth, and the soup, mix it all well together, simmer it 20 minutes, stirring all the while; if required, add salt, and a table-spoonful of sugar; strain it into another stew-pan, boil it up, skim it well, and pour into the tureen over the reserved slices of meat, and some fried pieces of bread, cut in any shape you please. The stock for the above is good made of 4 or 5 lbs. of beef and 1 or 2 rabbits, according to the quantity, and the richness you require. I should put a large wine-glassful of Port into a moderate sized tureenful.
The same as the above.
This excellent soup may be made of any kind of game. About 4 lbs. of any of the coarse parts of venison, beef, or the same weight in shanks, or lean mutton, for the stock; boil in it celery, onions, carrots, turnips, what herbs you like, and ¼ oz. of mixed black and Jamaica peppers. Simmer three hours, then strain it. Skin and cut up a black cock, a woodcock, a pheasant, half a hare, a rabbit, a brace
