Hare Soup (I)

Ingredients

• A hare fresh-killed
• 1 lb lean gravy-beef
• a slice of ham
• 1 carrot
• 2 onions
• a faggot of savoury herbs
• 1/4 oz whole black pepper
• a little browned flour
• 1/4 pint port wine
• the crumb of two French rolls
• salt and cayenne to taste
• 3 quart water

Instructions

1. Skin and paunch the hare, saving the liver and as much blood as possible.
2. Cut it in pieces, and put it in a stewpan with all the ingredients, and simmer gently for 8 hours.
3. This soup should be made the day before it is wanted.
4. Strain through a sieve, put the best parts of the hare in the soup, and serve.
5. 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.
6. Rub all through a sieve;
7. heat slowly, but do not let it boil.
8. Send it to table immediately.