Pheasant Soup
INGREDIENTS for soup for 10 or 12 persons. 2 pheasants, lb. of butter, 2 slices of ham, 2 large onions, sliced, 1/24 head of celery, the crumb of 2 French rolls, the yolks of 2 eggs, boiled hard, salt and cayenne to taste, a little pounded mace, if liked; 3 quarts of stock. AVERAGE COST, 7s. 6d.
Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt. Put them in a stewpan, with the onions, celery, stock and seasoning, and simmer for 2 hours.
Strain the soup; pound the breasts with the crumb of the roll, previously soaked, and the yolks of the eggs; put it to the soup, give one boil, and serve.
TIME.-2 hours.
SEASONABLE from October to February.
Note. Fragments, pieces and bones of cold game may be used to great advantage in this soup, and then 1 pheasant will suffice.
PICKLE, INDIAN.