Rabbit Soup Recipe

Cut up two jack rabbits into neat pieces; put them into a

stewpan containing one quarter of a pound of melted butter; add a slice

of fat bacon cut into small pieces. Fry for five minutes in the butter;

slice two small carrots, and two red onions, and add to the saucepan

with one bay leaf, one blade of mace, four cloves, a few green celery

stalks, one ounce of salt, and one long red pepper.



Pour over all, one gallon of stock; simmer gently for nearly three

hours; skim carefully; strain into a saucepan, and set on back of range

to keep hot, but not to boil. Add half a pint of dry sherry, and serve

with croutons. If not dark enough add a little glaze.

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