Groats 60, 250 broth, onion, carrots and parsley for 5, butter 20, wildfowl fillet 50.
With prepared grouse, partridge or pheasant fillets cut. Bones poultry finely chop, add water, add roots, onions and cook soup. Strain the broth is ready.
Fillet simmered with a small amount of broth and butter in a sealed container, finely chop or mince.
In wildfowl broth boil liquid porridge of wheat groats. When the porridge is ready, add to it chopped wildfowl meat, stir and boil. Serve in a deep plate or in a small bowl with a slice of butter.