Roast two or three grouse, take off all the flesh, reserving some of the
fillets, which cut in thin slices and serve with the soup in the tureen;
put the bones in a stewpan with two quarts of first stock (No.
133)--boil them half an hour--place the flesh into a mortar, pound it
well, then put two onions, half a carrot, and a turnip, in slices into a
stewpan, with half a pound of butter, a few sprigs of parsley, thyme,
two bay-leaves, six peppercorns, and half a blade of mace; stir them
five minutes over the fire, then add a pint of stock, and stew them
until tender, when add the flesh of the birds and four ounces of flour;
mix them well together, then add the stock from the bones, half a pint
of brown gravy (No. 135) and some consommé (No. 134), making altogether
five quarts, boil twenty minutes, keeping it stirred; season with a
little salt and a tablespoonful of sugar; pass it through a tammie, then
put it into another stewpan, boil it again, skim well, pour it into a
tureen in which you have put some croutons and the pieces of fillets;
serve very hot.