Modern cookery for private families

that the soup is properly seasoned with salt and cayenne. We have recommended that the birds should be partially roasted before they are put into the soup-pot, because their flavour is much finer when this is done than when they are simply stewed; they should be placed rather near to a brisk fire that they may be quickly browned on the surface without losing any of their juices, and the basting should be constant. A slight thickening of rice-flour and arrow-root can be added to the soup at pleasure, and the forcemeat-balls may be fried and dropped into the tureen when they are preferred so. Half a dozen eschalots lightly browned in butter, and a small head of celery, may also be thrown in after the birds begin to stew, but nothing should be allowed to prevail ever the natural flavour of the game itself; and this should be observed equally with other kinds, as partridges, grouse, and venison. Pheasants, 2. roasted 20 to 25 minutes. Strong beef broth, or stock, 5 pints: 2 to 3 hours. Forcemeat-balls: breasts of pheasants, half as much dry bread-crumbs and of butter, salt, mace, cayenne; yolks of 2 or 3 eggs (and at choice 3 or 4 boiled eschalots). _Obs._—The stock may be made of six pounds of shin of beef, and four quarts of water reduced to within a pint of half. An onion, a large carrot, a bunch of savoury herbs, and some salt and spice should be added to it: one pound of neck of veal or of beef will improve it. ANOTHER PHEASANT SOUP. Boil down the half-roasted birds as directed in the foregoing receipt, and add to the soup, after it is strained and re-heated, the breasts pounded to the finest paste with nearly as much bread soaked in a little of the stock and pressed very dry; for the proper manner of mixing them, see _Potage à la Reine_, page 29. Half a pint of small mushrooms cleaned as for pickling, then sliced rather thickly, and stewed from ten to fifteen minutes without browning, in an ounce