Clear Highland Game Soup

• 6 lb (2.75 kg) game bones
• 2 onions, halved
• 1<

Brown the bones in a roasting tin in the oven; cook the onions in the butter until light brown. Put the bones, onions, beef, giblets, celery, leek, carrots, bay leaf, parsley stalks, salt and peppercorns in a large pan; pour over enough water just to cover. Bring to the boil and leave to simmer for 4 to 5 hours without stirring.

Strain the soup through a double layer of dampened muslin,