_Ingredients._—A hare fresh-killed, 1 lb. of lean gravy-beef, a slice
of ham, 1 carrot, 2 onions, a faggot of savoury herbs, ¼ oz. of whole
black pepper, a little browned flour, ¼ pint of port wine, the crumb
of two French rolls, salt and cayenne to taste, 3 quarts of water.
_Mode._—Skin and paunch the hare, saving the liver and as much blood
as possible. Cut it in pieces, and put it in a stewpan with all the
ingredients, and simmer gently for 6 hours. This soup should be made
the day before it is wanted. Strain through a sieve, put the best parts
of the hare in the soup, and serve.