Pheasant Soup

Ingredients

• 2 pheasants
• 1/4 lb butter
• 2 slice ham
• 2 large onions sliced
• 1/2 head celery
• the crumb of two French rolls
• the yolks of 2 eggs boiled hard
• salt and cayenne to taste
• a little pounded mace, if liked
• 3 quart stock No. 105

Instructions

1. Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt.
2. Put them in a stewpan, with the onions, celery, and seasoning, and simmer for 2 hours.
3. Strain the soup;
4. pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs;
5. put it to the soup, give one boil, and serve.