Hare Soup

Ingredients

• 1 hare
• 1 lb gravy beef
• ½ lb lean ham
• ⅓ pint port wine
• 2 oz dripping
• 1 carrot
• 1 onion
• 1 leek
• A bunch of herbs (bay leaf, thyme, and parsley)
• 12 black peppercorns
• 1 blade of mace
• 1 teaspoon cayenne pepper
• 2 tablespoons flour
• Salt to taste
• Forcemeat balls (as described)

Directions

1. Skin and paunch the hare, saving the liver. Wash, dry, and cut the hare into small joints.

2. Wash and prepare the vegetables, then dry them thoroughly.

3. Cut the beef and ham into small pieces and slice the vegetables finely.

4. Sift the flour over the ham, beef, hare, and vegetables.

5. Melt the dripping in a stewpan, then add the hare, ham, and vegetables. Fry until golden brown, about 15 minutes.

6. Add enough water to cover the ingredients and bring to a boil. Skim off all the fat.

7. Tie the herbs and spices in a muslin bag and add them to the soup.

8. Simmer gently for 1 hour, then strain the soup through a fine sieve.

9. Return the soup to the saucepan and bring to a boil.

10. Beat the yolks of eggs in the cream, then stir into the soup off the heat.

11. Pour into a tureen and serve with small pieces of toasted bread floating on top.