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Venison Soup, Made from the Remains of Cold Roast Venison

Break up the bone into small pieces, put them into a stewpan, and cover with cold water, or with stock, if at hand. Put with this two carrots, two onions, each stuck with a clove, and a little pepper and salt. Let the liquor boil, skim carefully, and simmer gently for three hours or more. Strain it, and thicken with a little brown thickening. Let it simmer again by the side of the fire till it has thrown up its grease, then skim it. Let it boil again, add a table-spoonful of red currant jelly and a glassful of port or claret, and serve very hot. Cut some stale bread into dice, fry these in hot fat, drain them on a sieve before the fire, and send them to table with the soup. If there be any meat left on the bones, it may be cut up, and either stewed and rubbed through a sieve or pounded to a pulp, and stirred into the soup. Time, four to five hours.