Hare Soup Recipe

Half roast a hare, and, having cut away the meat in long slices from the

backbone, put it aside to make an entree. Fry four onions; take a

carrot, turnip, celery, a small quantity of thyme and parsley,

half-a-dozen peppercorns, a small blade of mace, some bacon-bones or a

slice of lean ham, with the body of the hare cut up into small pieces;

put all in two quarts of water with a little salt. When you have

skimmed the pot, cover close and allow it to boil gently for three

hours, then strain it; take off every particle of fat, and having

allowed the soup to boil up, add the contents of a tin of Nelson's

Extract of Meat, and thicken it with a dessertspoonful of potato-flour;

stir in two lumps of sugar, a glass of port wine, and season if

necessary.

Vote