Wildfowl Broth

Wildfowl Broth - Russian Soup Recipe

How to Cook & Prepare Wildfowl Broth:

1 pheasant 1 or 2 celery stocks
(1 heath-cock or (or several slices of
4 hazel-hens) celeriac)
1 carrot salt
1 parsley 2 or 3 litres water
1 onion

This broth may be made when the cooked fowl meat is needed for salad or any other dish, or to use the bones and sundries left after boning fowls. Chop up the bones and sundries. Add the carrot, parsley and onion browned on a dry skillet. Then add celery (or celeriac) and water. Bring to the boil and skim; simmer for about an hour. Add salt to taste just before removing from the heat; strain.

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