Stir and cook well.
Add the milk or cream and boil it in the soup.
Season with pepper and salt to taste, and serve with fried or toasted bread.
It is an improvement to this soup to cook a ham-bone with the rabbit, or a slice of lean pork.
Hare Soup.
- Ingredients—1 hare.
- 1 lb. of gravy beef.
- 1 carrot, 1 turnip, and 1 onion.
- 1 sprig of parsley, thyme, and marjoram.
- 1 bay leaf.
- 1 dozen peppercorns.
- 1 blade of mace and 5 cloves.
- 2 or 3 oz. of butter or dripping.
- 7 pints of water.
Method.—Cut the hare into joints, and the meat into pieces, and fry them in a stewpan in the butter or dripping.
Afterwards fry the vegetables in the same fat.
Then pour in the water, add the mace and pepper-corns, and simmer gently from four to five hours.
Strain the stock and let it get cold.