• 1 qt. second stock and remains of 1 cold roast pheasant or 2–3 smaller game birds; or

Lightly fry the pieces of game and diced bacon in the fat. Drain off the fat and keep it for thickening. Add the stock to the bones, and bring to boiling-point, add the vegetables, herbs and spices, and simmer all for 2–2½ hr. Add the liver and simmer for a further 15 min. Strain the soup. Lift out the liver, lift out the meat, separate all meat from bones and mince it. Melt the fat again, add