Soup (Hare)

Instructions

1. Trim off the best parts of the remains of a cold roast hare and put them on one side.
2. Chop all the bones and the rest, and simmer them for an hour in a few quarts of good stock, flavoured with the seasoning above: 1 doz. cloves, whole black pepper, brown sugar, 2 oz. of browned flour, port wine, and small fried onions.
3. Strain through a sieve on to the pieces of cold hare, and let it boil once.
4. Serve with toasted bread or very small square fried sippets.