HARE SOUP.
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. Time.—8 hours. Average cost, 1s. 9d. per quart. Seasonable from September to February. Sufficient for 10 persons.