Pheasant Soup

• Pheasants, 2: roasted 20 to 25 minutes.
• strong beef broth, or stock, 5 pints: 2 to 3

Half roast a brace of well-kept pheasants, and flour them rather thickly when they are first laid to the fire. As soon as they are nearly cold take all the flesh from the breasts, put it aside, and keep it covered from the air; carve down the remainder of the birds into joints, bruise the bodies thoroughly, and stew the whole gently from two to three hours in f