Game Soup

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.