Fumet of Partridge or Other Game

Cut four ounces of onions into slices, put them into a well buttered saucepan with four ounces of sliced carrots, and lay on top eight ounces of sliced ham, four ounces of mushroom parings, two pounds of young rabbit and two pounds of partridge, add a pint of white wine and reduce to a glaze; moisten with a quart of broth (No. 187), cover the saucepan, and let boil and reduce on a brisk fire, moderating the heat when the liquid is reduced to three-quarters, then continue reducing until it has fallen again to a glaze. Add four quarts of game broth (No. 195), a tablespoonful of allspice (whole), a bunch of parsley garnished with celery, bay leaf, and thyme, and let cook for an hour and a half. Strain this through a napkin, put it back on the fire to clarify with two partridge breasts and one pound of lean veal, both well chopped; dilute it with half a bottle of white wine, stir well, and take it off the fire at the first boil; as soon as the fumet is very clear, strain it through a napkin.