Brown Rabbit Soup Clear Recipe

Fry a quarter of a pound of onions a light brown; mince a turnip and

carrot and a little piece of celery; boil these until tender in three

pints of the liquor in which a rabbit has been boiled, taking care to

remove all scum as it rises; strain them out, and then pass the soup

through a napkin. The soup should be clear, or nearly so, but if it is

not, put it in a stewpan, boil and skim until bright; then throw in the

contents of a tin of Nelson's Extract of Meat, soaked for a few minutes;

stir until dissolved; add pepper and salt to taste.

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