• Carcases and trimmings of 2 partridges or equivalent amount of any game
• 1 oz. lean bacon
• 1 oz. butter or margarine
• 1 onion
• 1 carrot
• ½ parsnip
• 1 stick of celery 1 oz. flour
• 1 qt. stock
• a bunch of herbs
• 1 clove
• some neat pieces of breast of bird
• salt and pepper

Put the pieces of carcase, the trimmings, and the bacon, with the fat in a saucepan and fry them till brown. Remove the game and fry the sliced vegetables till brown. Add the flour and fry it till golden-brown. Stir in the stock, bring to the boil, add the herbs and clove, return the game to the pan and simmer for 1½–2 hr. Meanwhile cut the pieces of breast meat into ¼-in. dice. Strain the soup, in it reheat the diced game, season carefully and serve.