In the game season, a good soup may be prepared at very little expense, and by using the remnants of different dishes a very agreeable flavor will be imparted. Take the legs and bones, break up, and boil in some broth for an hour, putting in all the meat from the breasts of birds left over. Boil 4 or 5 turnips and mash them fine. Then pound the meat up fine and pass through a fine sieve. Put the broth a little at a time through the sieve. Heat it all up together in the soup-kettle. Do not boil. Mix the yolks of 3 or 4 eggs with 1/2 a pint of cream. Stir into the soup and remove just as it comes to a boil, as boiling curdles it.
Chop the entrails (some cooks do not use the entrails), bones, and coarse parts of the turtle meat, and put into a gallon of water, with a bunch of sweet herbs, 2 onions, pepper and salt. This must cook slowly but constantly for 4 hours. In the meantime simmer the fine parts of the turtle and the green fat for 1 hour in 1/2 gallon of water. This must be added to the above soup after straining the latter, at the end of the 4 hours' boiling. Thicken slightly with browned flour, then simmer all together for another hour. If there are eggs in the turtle boil them alone in clear water for 3 or 4 hours and add to the soup before serving. If not, use force meat balls. At the last add the juice of 1 lemon. For the force-meat balls, take the yolks of 2 hard-boiled eggs, rubbed fine with 6 tablespoons of chopped turtle meat, 1 tablespoon of butter and, if you have it, a little liquor of oysters. Season with mace, a pinch of cayenne, 1/2 a teaspoon of white sugar. Bind together with a raw egg. Roll into small balls dip into beaten egg, then in rolled cracker, fry in butter, and drop into the soup as before directed.
Cut at the joints, dip in flour and fry in butter until a nice brown, and put into a soup-kettle. Add 3 onions, also fried brown. To 2 large rabbits allow fully 3 quarts water. Pour it over boiling hot. Add a teaspoon of salt; skim frequently and carefully until it looks clear. Add a sprig of parsley, 3 or 4 carrots, and season with whole peppercorns. Boil gently for half a day. Season more highly if necessary. Strain, let cool, skim off the fat. Heat it afresh for serving, and send to the table with croutons.
Sometimes rabbits or hares will be found very tough. They can then be made into soup that is excellent. Crack the bones of 2 rabbits and boil with 1 pound of ham or salt pork cut up small. Chop 3 small onions and put in, with a bunch of sweet herbs. Stew in 3 quarts of water slowly for 3 hours. Season and strain. Thicken slightly with browned flour, wet with cold water. Add tablespoon of catsup and teaspoon of Worcestershire or some other kind of sauce.
Clean 3 partridges, dredge them with flour and roast until they are half done, basting frequently. Take the flesh from the breasts and put aside. Joint the remainder of the birds, and stew gently in 3 quarts of strong beet broth for 2 hours. Strain, and let cool. Press the meat from the bones. Then take all of the meat, including the breasts, mince fine, and pound smooth with half its bulk of butter and some dry bread-crumbs. Season with salt and cayenne, mace, and nutmeg. Moisten with 2 or 3 yolks of eggs, and make into balls half the size of a thimble. Skim the fat from the soup, and put the soup on to heat. When it boils add the balls and cook about 10 minutes. Grouse and partridge together make a very fine soup.