Take any odds and ends of game, rabbit, or poultry, with a calf's foot cut small, two ounces of chopped ham, two carrots, one onion, a little mace, and herbs to taste, and cook the whole gently for three hours in two quarts of water. After straining, clarify the soup with white of egg. Add a glass of sherry, a sliced lemon, a sliced hard-boiled egg, and pepper and salt to taste.