Take any kind of poultry or game bones, fresh or roast, fresh are best. Put two ounces of butter or fat in a stewpan with two onions cut up into little dice shapes, one large leek, one carrot, a little celery, one turnip, a good bunch of herbs (thyme, parsley, bayleaf, basil, and marjoram), two or three fresh mushrooms, if you have them, and a pinch of mignonette pepper. Place the bones on this, cover the pan, and fry the contents all together, for about twenty to thirty minutes, taking care they do not burn. Then cover them well with stock (any stock from veal, rabbit, or chicken, such as above can be used), let it come to the boil, then strain and let it simmer gently for two or three hours. Strain off when cold, remove any fat, and use.
Clarify the stock with either rabbit, hare, or beef, allowing half a pound of raw meat and four whites of eggs to each quart of stock. The meat should be chopped fine and mixed with the whites, before being put into the soup, stir together occasionally till it boils, then simmer gently for about an hour, and strain.