Pheasant soup

• 3–4 rashers streaky bacon
• 4 oz (100 g) lamb liver

Trim and dice the bacon. Cut the lamb liver in bite-sized pieces. Peel and finely chop the onion. Melt the butter in a large saucepan over low heat, add the bacon and onion and fry gently for 5 minutes to soften the onion but not brown. Add the liver and toss with the butter and onions. Add the pheasant carcasses, water, mace and bouquet garni and season with salt and pepper. Bring to the boil