The Book of Household Management by Mrs. Beeton

large onions sliced, 1/2 head of celery, the crumb of two French rolls, the yolks of 2 eggs boiled hard, salt and cayenne to taste, a little pounded mace, if liked; 3 quarts of stock No. 105. _Mode_.--Cut up the pheasants, flour and braise them in the butter and ham till they are of a nice brown, but not burnt. Put them in a stewpan, with the onions, celery, and seasoning, and simmer for 2 hours. Strain the soup; pound the breasts with the crumb of the roll previously soaked, and the yolks of the eggs; put it to the soup, give one boil, and serve. _Time_.--2-1/2 hours. _Average cost_, 2s. 10d. per quart, or, if made with fragments of gold game, 1s. _Seasonable_ from October to February. _Sufficient_ for 10 persons. _Note_.--Fragments, pieces and bones of cold game, may be used to great advantage in this soup, and then 1 pheasant will suffice. PORTABLE SOUP.