Put it again into the saucepan.
Add to it the cream or milk, pepper and salt to taste; and let it well boil up.
Serve with fried or toasted croutons of bread.
Rabbit Soup.
Method.—Cut the rabbit into joints.
Put them in a stewpan with the onions sliced and the water.
Stew very gently for three hours.
Then strain the stock and remove the fat.
Put it into a clean stewpan and add a thickening of flour, taking one ounce of flour to every pint of soup.