Ingredients:	2 pheasants 1/4 lb. of butter 2 slices of ham 2 large onions sliced 1/2 head of 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 quarts of stock No. 105.
Method:	Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt. Put them in a stewpan, with the onions, celery, and seasoning, and simmer for 2 hours. Strain the soup; pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs; put it to the soup, give one boil, and serve.
Time:	2-1/2 hours.
Notes:	Fragments, pieces and bones of cold game, may be used to great advantage in this soup, and then 1 pheasant will suffice. 180.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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