BROWN RABBIT SOUP CLEAR.
Fry a quarter of a pound of onions a light brown; mince a turnip and carrot and a little piece of celery; boil these until tender in three pints of the liquor in which a rabbit has been boiled, taking care to remove all scum as it rises; strain them out, and then pass the soup through a napkin. The soup should be clear, or nearly so, but if it is not, put it in a stewpan, boil and skim until bright; then throw in the contents of a tin of Nelson's Extract of Meat, soaked for a few minutes; stir until dissolved; add pepper and salt to taste.