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GROUSE SOUP (another way)

Take a brace of grouse, or any other game, cut them into neat joints, and fry them in butter till lightly browned, then put them into two quarts of good unseasoned stock, with a salt-spoonful of bruised celery-seed, or the outer sticks of two heads of celery, three onions, with two or three cloves stuck in them, and a tablespoonful of ground rice, smoothly mixed with a little cold water. Bring the liquid to a boil, then simmer gently, and about twenty minutes before the soup is taken off add a fresh young cabbage, quartered. Simmer gently till the game is tender. Season with a dessert-spoonful of salt and a salt-spoonful of cayenne. A little mushroom-ketchup and a wine-glassful of claret may be added, if liked. Time, ten minutes to fry the grouse; simmer the game until tender. Probable cost, uncertain. Sufficient for six or eight persons.