Partridge Soup

Ingredients

• 2 partridges
• 3 slice lean ham
• 2 shred onions
• 1 head celery
• 1 large carrot
• and 1 turnip cut into any fanciful shapes
• 1 small lump of sugar
• 2 oz butter
• salt and pepper to taste
• 2 quart stock No. 105, or common, No. 106

Instructions

1. Cut the partridges into pieces, and braise them in the butter and ham until quite tender;
2. then take out the legs, wings, and breast, and set them by.
3. Keep the backs and other trimmings in the braise, and add the onions and celery; any remains of cold game can be put in, and 3 pints of stock.
4. Simmer slowly for 1 hour, strain it, and skim the fat off as clean as possible;
5. put in the pieces that were taken out, give it one boil, and skim again to have it quite clear, and add the sugar and seasoning.
6. Now simmer the cut carrot and turnip in 1 pint of stock;
7. when quite tender, put them to the partridges, and serve.