Clarified Game Consomme

Butter the inside of a very thick saucepan, cover the bottom with sliced onions, and lay on top three pounds of broken knuckle of veal and eight pounds of game, such as partridges, quails, pheasants and young rabbit, also half a pound of legs and pinions or bits of poultry, moisten with a pint of stock, place it on a moderate fire, and cover the saucepan; let steam and fall to a glaze, then dilute with half bottle of white wine, and ten quarts of stock or water. Bon, then skim and season with salt and two pepper corns for each quart of liquid, two cloves, also half a pound of carrots, one ounce of parsley roots, half a pound of leeks, two ounces of celery, the whole minced. Remove all the bones from two very fresh young rabbits; put these in with the stock and boil all for four hours; strain through a sieve and put it back into the saucepan; chop up fine the flesh from the rabbits with as much lean beef meat, mix in with it two whole eggs and dilute with half a bottleful of white wine. Skim off all the fat from the broth and stir in the chopped rabbits, continuing stirring for one minute, then let come to a boil, move it from the hot fire, and boil slowly and unceasingly for one half hour more; after the consomme is very clear, strain it through a silk sieve or through a napkin.