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Clear Game Soup

(Poland.) Cut up a calf's foot, add the bones and scraps and gravy of any cold game, duck, or rabbit, 2 ounces of chopped ham, 1 onion, 2 carrots, parsley, thyme, a bayleaf, a bit of mace, and a piece of celery. Cook it with 2 quarts of water for 3 hours. Strain and clarify it with white of an egg, add salt, pepper, a glass of sherry, 1 hard-boiled egg, and 1 lemon, sliced.