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Stock, Game

Take the remains of roast game of any kind, and break them up into small pieces. Butter a saucepan, and line the bottom of it with thin slices of lean ham. Place the pieces of game upon these, almost cover them with stock made from bones or, failing this, with water, and boil the liquor quickly over a brisk fire till it is reduced to glaze. Draw it back a little, and let it colour; then add as much additional stock as it will bear, together with carrots, turnips, onions, celery, cloves, and salt, as required. Let it simmer gently until it is done enough, and strain it off for use. The remains of game will make excellent stock, and it would be very extravagant to use game for this purpose without first taking off the best of the meat. When, however, a bird is too old and tough to be dressed in the ordinary way, it may be placed in the stock-pot, but its flavour will be best brought out if it is partially roasted before being stewed.