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Bisque of Grouse, Diana

Cut head and feet off a nice fat grouse, place it on a tin, spread a little butter over, then set in oven for twenty-five minutes. Remove, detach the filets, skin and trim them neatly, then cut them in fine strips and keep on a plate. Place all the bones and trimmings in a saucepan with one pound veal bones, one-half pound chicken bones (if handy), either raw or cooked, a sliced carrot, sliced onion, two sliced branches celery, one bean garlic, two ounces sliced raw ham, one sprig each thyme and marjoram, one bay leaf, two blades mace, four pepper corns and one clove. Moisten with four quarts water, half gill sherry, half gill white wine, season with a tablespoon salt, let very slowly come to boiling point, simmer for two and a half hours, then skim fat from surface of broth.

Soak a half pound bread in water, then press out water, place bread in saucepan with one ounce butter and sharply stir on fire until smooth, then strain game broth through a Chinese strainer into this pan. Sharply whisk till well diluted, season with two saltspoons cayenne and one saltspoon grated nutmeg, mix well and let boil for twenty minutes. Place the breast strips in a small saucepan with six canned, finely sliced mushrooms and a tablespoon brandy, set fire to brandy and shuffle pan over flame until fire goes out, then pour into a soup tureen, strain bisque through a cheesecloth into same and serve.