| Method: | Skin and paunch the hare, saving the liver and as much blood as
possible. Cut it in pieces, and put it in a stewpan with all the
ingredients, and simmer gently for 8 hours. This soup should be made the
day before it is wanted. Strain through a sieve, put the best parts of
the hare in the soup, and serve.
OR,
II.
Proceed as above; but, instead of putting the joints of the hare in the
soup, pick the meat from the bones, pound it in a mortar, and add it,
with the crumb of two French rolls, to the soup. Rub all through a
sieve; heat slowly, but do not let it boil. Send it to table
immediately.
.-8 hours. _Average cost_, 1s. 9d. per quart.
_Seasonable_ from September to February.
_Sufficient_ for 10 persons.
_Pic_ |
