HARE SOUP.
After the hare is skinned, wipe it clean on the outside. Great care must be taken not to lose the blood. Keep the blood in a basin. Place the hare in a pot with cold water, and a small nap-bone broken; when it boils, skim and draw to side of fire to boil for four hours; put in one carrot, one head celery, and one onion. When the hare is done, keep some of the best parts to serve in tureen, then make a brown roux with three ounces of clarified fat, three ounces of flour, and the blood of hare, and brown over the fire; then add the stock of hare, draw to side of fire to throw up the scum. Skim it well, and pass through a hair sieve; return to pot and put in the pieces of hare; pepper and salt. When in the tureen, put in a glass of port wine.
TO MAKE BROWNING FOR SOUPS.
Put one ounce of brown sugar in an iron sauce-pan, and with one spoonful of water a tiny piece of butter. Stir with an iron spoon till browned a dark colour. Add a tea-cupful of cold water, and boil for ten minutes; strain and bottle for colouring soups and sauces. Use a tea-spoonful to colour your soups and sauces, if not already brown enough.
FISH.
BOILED FISH WITH EGG SAUCE.
Turn the tail through the eyes, place in a pan and cover with water and a little salt. Allow eight minutes to each pound of fish. For the egg sauce, melt one spoonful of butter and one of flour; when smooth, add gradually one gill of boiling water. Be careful to keep stirring with back of the spoon till all the water is added. Have a hard-boiled egg chopped fine to add to the sauce, and serve in a butter-boat. Have a napkin neatly folded on an ashet, lay your fish on it, and garnish with parsley.