Rabbit Soup Recipe

One large rabbit, one pound of lean ham, one onion, one turnip, and some

celery, two quarts of water; let them boil till the rabbit is tender.

Strain off the liquor; boil a pint of cream, and add it to the best part

of the rabbit pounded; if not of the thickness you wish, add some flour

and butter, and rub it through a sieve. It must not be boiled after the

cream is added.

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