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VENISON SOUP (another way)

Take the broken-up bones, trimmings, and remains of various kinds of game; put them into a stewpan, pour over them three quarts of stock made from beef or mutton bones, and stew gently for two hours. Strain the soup, pick the meat from the bones, let it get cold, and pound till smooth with a little butter. Stir it into the strained stock, and put it back into the stewpan with a carrot, an onion, a few sticks of celery, a blade of mace pounded, and a little salt and cayenne. Simmer the soup half an hour, and skim carefully. Cut some fresh venison into neat slices, flour these, and brown them in the frying-pan. Put them into the soup, and stew them till tender but not overdone. Take out the vegetables, add a glassful of port and a table-spoonful of red currant jelly to the soup, and serve it with the meat in the dish. Time, about four hours.