The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

in a stewpan with two quarts of first stock (No. 133)--boil them half an hour--place the flesh into a mortar, pound it well, then put two onions, half a carrot, and a turnip, in slices into a stewpan, with half a pound of butter, a few sprigs of parsley, thyme, two bay-leaves, six peppercorns, and half a blade of mace; stir them five minutes over the fire, then add a pint of stock, and stew them until tender, when add the flesh of the birds and four ounces of flour; mix them well together, then add the stock from the bones, half a pint of brown gravy (No. 135) and some consommé (No. 134), making altogether five quarts, boil twenty minutes, keeping it stirred; season with a little salt and a tablespoonful of sugar; pass it through a tammie, then put it into another stewpan, boil it again, skim well, pour it into a tureen in which you have put some croutons and the pieces of fillets; serve very hot. No. 175. _Pheasant Soup._ Prepare this soup exactly as the last, but finishing with milk or cream, and omitting the brown gravy, as this soup must be kept white. No. 176. _Partridge Soup._ Roast four partridges, and proceed as in the last. No. 177. _Hare Soup._ Cut eight pounds of beef and veal, with about a pound of bacon, in large dice, have three onions, two turnips, two carrots, four bay-leaves, a bunch of parsley, four sprigs of thyme, basil, and three heads of celery; butter the bottom of a stewpan, put in the meat and vegetables with a pint of broth, place it over a moderate fire, cut the hare in pieces (rather small), put it into the stewpan, stir it every six minutes until it is covered with a brown glaze, then add three quarters of a pound of flour over the meat, mix well with eight quarts of broth (No. 133), and a pint of brown gravy (No. 135); let it simmer until the hare is quite tender, take it out of the stewpan, then trim about