Half roast a hare, and, having cut away the meat in long slices from the
backbone, put it aside to make an _entree_. Fry four onions; take a
carrot, turnip, celery, a small quantity of thyme and parsley,
half-a-dozen peppercorns, a small blade of mace, some bacon-bones or a
slice of lean ham, with the body of the hare cut up into small pieces;
put all in two quarts of water with a little salt. When you have
skimmed the pot, cover close and allow it to boil gently for three
hours, then strain it; take off every particle of fat, and having
allowed the soup to boil up, add the contents of a tin of Nelson's
Extract of Meat, and thicken it with a dessertspoonful of potato-flour;
stir in two lumps of sugar, a glass of port wine, and season if
necessary.