Serves 6
3-4 rashers streaky bacon 4 oz (100g) Iamb liver
1 medium-sized onion
2 oz (50g) butter
2 roast pheasant carcasses 4 pints (2.4 litres) water
pinch of ground mace
bouquet garni of thyme, parsley and bay leaf
salt and freshly milled pepper beurre manie
Trim and dice the bacon. Cut the lamb liver in bite-sized pieces.
Peel and finely chop the onion. Melt the butter in a large saucepan over low heat, add the bacon and onion and fry gently for minutes to soften the onion but not brown. Add the liver and toswith the butter and onions. Add the pheasant carcasses, ovate. mace and bouquet garni and season with salt and pepper. Bring Lc- the boil and skim the surface, then lower the heat and simmer gently, covered, for 2 hours — the slower the cooking the better the soup will taste.
Strain the soup and return the stock to the rinsed pan. Lift any bits of pheasant meat from the carcasses. Pass pheasant meat, baco liver and a little of the stock through a food mill, or puree in an electric blender or food processor, then add to the pan. Add the beurre manie in small pieces to the soup and stir to blend. Return to the heat and bring to the boil, stirring all the time, so soup thickens evenly. Stir in the sherry and check seasoning.