Regent's Soup
(England.) Add to the bones, stuffing, gravy, and trimmings of cold roast duck or game, 2 quarts of beef stock, 1 carrot, 1 onion, 1 turnip, 1 head of celery all cut up, 4 ounces of barley, parsley, thyme, and a clove. Simmer 2 hours, press through a sieve, season to taste, add the pounded yolks of 3 hard-boiled eggs, half a cup of boiling milk, and a glass of sherry.