Remove any good bits of flesh left on the birds and keep them on one side.

Melt the butter in a large heavy pan and fry the chopped bacon and broken up carcass fairly slowly until they are golden brown and glistening, turning them over from time to time.

Meanwhile peel and chop the vegetables and then add them to the pan, stirring everything around until nicely browned. Finally stir in the flour and let it sizzle a minute then remove the pan from the heat.

Heat the stock and when it comes to the boil pour it over the bones and vegetables in their pan. Add the bouquet of herbs, salt, cayenne pepper and peppercorns and the clove and simmer everything for 2 hours, skimming away any impurities that rise to the surface.

Strain the soup, add the pieces of reserved meat, cut into dice and add the sherry. Heat through, season carefully and serve.