ESSENCE OF GAME

Take scraps of any kind of game (partridges, pheasants, hares, &c), and also four calves feet, and a few small pieces of ham. Put them all into a stew-pan, with half a bottle of white wine, two carrots, two onions, and a bunch of sweet herbs. Stew them over a slow fire for four hours, and when they are reduced to a jelly, moisten it with four table-spoonfuls of hot water, or broth, stirred in gently. Strain it through a sieve, and then clear it by stirring in the whites of three eggs slightly beaten.