Hare Soup

Ingredients

• liquor from cooked hare
• saved blood from hare
• soup from stew-pan

Directions

1. Return the liquor from the cooked hare to a stew-pan and heat it until it releases grease, skimming off the scum.

2. In a small saucepan, mix the saved blood and some soup from the stew-pan.

3. Heat the mixture in a bain-marie, then slowly add it to the reheating soup through a strainer.

4. Let the soup come nearly to a boil, then serve it over the preserved pieces of hare.