Put the veal bones, turnip, knob celery, parsley and halved onion into 2quarts of cold water. Add 1tablespoon salt and the peppercorns. Just before the water starts to simmer add ¼cup cold water and skim off impurities. Repeat twice before you allow the broth to simmer slowly for 1 hour. Strain. Discard the bones, but save the vegetables.
Cook the diced carrots, parsnip and onion, covered, in melted bacon drippings for about 20 minutes.
Add the breast and legs of the guinea hen. Cook for a few minutes on each side, then add paprika, caraway seeds and nutmeg. After cooking slowly for 2 more minutes, pour in wine, brandy and strained broth. Cook until the guinea hen is done.
Bone the meat and cut into small bite-sized pieces; return meat to the soup. Add the vegetables saved from the broth. Adjust salt and pepper. Sprinkle top of soup with parsley and serve in a soup tureen.