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Hunter's Soup

Partially roast a brace of well-kept partridges, or a partridge and a grouse. Put them rather close to a clear fire, and baste them plentifully. As soon as the outside is well browned take them up, and when nearly cool cut the meat from the bones in neat fillets, and bruise the bones thoroughly. Cut half a pound of lean ham into dice, and fry these in two ounces of butter with a sliced carrot, an onion, and a little parsley. Mix in very smoothly two table-spoonfuls of flour or ground rice, and when slightly browned add two quarts of strong beef gravy, the bruised bones, and a little salt and cayenne. Simmer gently for two hours, then strain the soup. Add the slices of meat and a glass of claret, and let it heat once more without boiling. Serve the meat with the soup. Time, twenty minutes to roast the partridges. Probable cost, uncertain, game being variable in price. Sufficient for six or eight persons.