The Dinner Question

Ingredients

• 3 cloves
• 1 blade of mace
• 1 bunch of sweet herbs
• 2 quarts white veal stock
• Salt to taste
• ¼ teaspoon cayenne pepper
• 1 teaspoon soy sauce
• 1 teaspoon ketchup
• Forcemeat balls (optional)
• Button mushrooms (optional)

Directions

1. Combine cloves, mace, sweet herbs, and veal stock in a pot and bring to a boil.

2. Reduce heat and simmer gently for 1.5 hours, skimming off any scum and fat.

3. Remove hare pieces and place them in a dish, selecting the finest meat.

4. Remove bones from the meat and set aside in a soup pot.

5. Strain the stock and clear the remaining meat from the bones, then pound it with the vegetables.

6. Mix the meat pulp with the soup and bring to a boil for a few minutes.

7. Strain through a fine sieve, rubbing the pulp with a wooden spoon.

8. Pour the gravy over the reserved hare pieces and season with salt, cayenne, soy sauce, and ketchup.

9. Serve hot, but not boiling, adding forcemeat balls and button mushrooms if desired.