Hunter’s Soup

Peel and cut into thin slices an equal quantity of carrots and onions, put them
into a saucepan with a head of celery that has been washed and cut into small pieces,
about two ounces of rather lean ham or bacon, a bunch of parsley and a small lump
of butter. Fry all these until lightly browned, then dredge in a liberal quantity of
flour and fry that also until browned. Stir in one pint of red wine and two quarts of
broth, leave it over the fire until boiling, then move it to the side and let simmer.
Clean and lay three partridges on a roasting pan and roast them in a brisk oven,
basting well with butter. When the partridges are cooked, cut the flesh off the bones
into nice equal-sized pieces. Break the bones into small pieces, put them into the
soup, boil quickly for twenty minutes, then strain it through a fine hair sieve. Season
the soup with salt and pepper, then return it to the saucepan with the pieces of partridge
meat, and allow it to get thoroughly hot at the side of the fire, but do not let
it boil again ; then turn it into a soup tureen and serve it with a plate of sippets of
toast or croutons of fried bread.