Another Pheasant Soup

• Pheasants, 2:
• stock, 5 pints:
• bread soaked in gravy (see Panada), nearly as much in

Boil down the half-roasted birds as directed in the foregoing receipt, and add to the soup, after it is strained and re-heated, the breasts pounded to the finest paste with nearly as much bread soaked in a little of the stock and pressed very dry; for the proper manner of mixing them, see