Line the bottom of a stewpan of suitable size with slices of raw ham or lean bacon; place thereon carcasses of any kind of game you may happen to have;— I say carcasses because it will readily be understood that to use any kind of game for this purpose without having previously extracted the fillets for entrées, &c., would be extravagant indeed: the remains of roasted game would serve in this case equally well.
Thus, having placed the game in the stewpan, moisten with a quart of stock, boil it down sharply over a good fire until reduced to glaze; fill up with stock or water; garnish with carrots, onions, celery, six cloves and a little salt; and, after being well skimmed, and allowed to boil gently until the meat is thoroughly done, strain it off for use.