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Game Soup

This soup may be made of the remains of cold birds which are not required, though, of course, if uncooked, the soup will be better. Pick off all the white meat you can get from the bones, and pound it in a mortar. Put the bones and trimmings into a stewpan, with five or six carrots, a slice of lean ham, a little pepper and salt, two or three onions, and three pints of white stock or water. Simmer gently, and when the vegetables are tender, take them out, mix them with the pounded meat, and press them through a tamis. Keep adding a little of the broth, so as to press as much through as possible. Return the broth to the saucepan, and let it get quite hot. A few minutes before serving draw it from the fire, let it cool a little, and mix with it the well-beaten yolks of two eggs, and a cupful of cream. It must not boil after the eggs are added. Time, one hour and a half to stew the bones and trimmings. Sufficient for five persons. Probable cost, exclusive of the cold game, 1s. for this quantity.