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Game Consomme in Cups

Cut head off a fat grouse, neatly draw and wipe well, place on a small roasting pan, spread a little butter over and set in oven to roast for twenty minutes. Remove from oven, cut grouse in very small pieces and place in a saucepan with a pound piece each knuckle of veal and shin of beef cut in small pieces, a sliced each carrot and onion, two leeks, two each branches celery and parsley, a branch chervil, sprig thyme, bay leaf, clove, blade of mace and saltspoon nutmeg. Pour in five quarts water, season with two teaspoons salt and half teaspoon freshly crushed black peppers, mix well and let slowly boil for three hours, being careful to skim off fat once in a while. Pour in a half gill sherry, boil for five minutes, then strain broth through a damp double cheesecloth into six cups and serve.