A potage au chasseur is always made with game, such as rabbit, prairie-hen, grouse, venison, wild turkey, wild pigeon, etc., but never with aquatic birds. It might be made with quail, but that bird is really too delicate to make soup with. A whole bird or animal is never used, but the bones and trimmings only. After having cut off the fleshy parts, the bones are cracked and used to make the potage.
Take the bones of the prairie-hens after having cut off the flesh on both sides of the breast-bone, also the legs; cut the bones in pieces about half an inch long and set them on the fire with the butter, stir for two or three minutes, cover with broth, or game broth, and boil gently till well cooked, or about two hours.
Put in another pan, and set it on the fire at the same time as the above, the cabbage, carrot, turnip, and onion, all cut fine; the salt pork; cover with cold water, and boil gently for about two hours also.
In case the water or broth should boil away, add a little more.
After having boiled both vegetables and bones about two hours, take off the salt pork from the pan in which the vegetables are, and turn what you have in the other pan over the vegetables, through a strainer; add some broth if it is too thick; boil ten minutes, and serve.
Proceed as above with the bones and trimmings of other birds.