Hare Soup

Ingredients

• 1 hare
• 1 carrot
• 2 cloves
• 2 stalks of celery or 4 teaspoons celery seeds
• 2 oz. butter
• 2 quarts cold water
• 1 lb. shin of beef
• 1 onion
• 1 teaspoon peppercorns
• 1½ teaspoons salt
• A bunch of sweet herbs
• 2 oz. flour
• 1 glass port wine

Directions

1. Clean and joint the hare.

2. In a saucepan, combine the cold water, beef, onion, peppercorns, and salt. Bring slowly to a boil and skim thoroughly.

3. In another saucepan, heat the butter and fry the chopped vegetables until nicely browned.

4. Add the flour to the browned vegetables, then add the hare, beef stock, and all other ingredients.

5. Simmer slowly for 2 hours. Remove the best joints of meat and set aside.

6. Pass the soup through a wire sieve, then add the pieces of hare and forcemeat balls.

7. Simmer for an additional 15 minutes, then add the port wine and pour into a tureen.