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Moor Game Soup

Take the pot-liquor of a boiled turkey; add any inferior parts of game, with the gizzards, crops, and livers, and boil until reduced to two quarts; then strain. Skin the birds, and cut them into neat pieces; fry them in butter, with a few thin slices of lean ham, an onion, a carrot, and part of a turnip, all sliced. Drain, and put the game into the stock, with a head of celery cut into inch lengths, and some parsley; a few Jamaica peppers and cloves may be added; but much seasoning should be avoided, as it destroys the flavour of the game. Slices of venison, or the trimmings, will add much to the flavour of this soup.