No. 228 Game Soup
Take all the meat off the breasts of any cold birds left from preceding day. Pound it in a mortar, beating to pieces the legs and bones, and boil them in some broth for an hour. Boil 6 turnips, mash them and strain through cloth with the pounded meat. Strain the broth and put a little of it at a time into the sieve to help you strain all of it through. Put soup kettle near the fire, but do not let it boil. When ready to dish your dinner, have 6 yolks of eggs mixed with ½ pint of cream; strain through a sieve; put soup on fire, and when coming to a boil put in eggs and stir well with wooden spoon. Do not let it boil, lest it curdle.