Hare Soup

Ingredients

• 2 Spanish onions, chopped
• 1 small carrot, chopped
• 1 head of celery, chopped
• 20 peppercorns
• 6 cloves
• 2 sweet bay leaves
• 1 fresh hare, skinned and cleaned
• 2 pounds of beef (optional, if hare is poor)
• water
• arrowroot mixed with ketchup
• salt and pepper to taste

Directions

1. In a saucepan, combine the hare pieces and enough water to cover them.

2. If using, add the beef and bring to a boil, skimming off any foam.

3. Add the onions, carrot, celery, peppercorns, cloves, and bay leaves, then boil for 1.5 hours.

4. Remove meat from the back and upper joints of the hind legs and set aside.

5. Continue boiling the soup for an additional 2 hours.

6. Remove the remaining meat from the bones and pound it in a mortar.

7. Return the soup to the saucepan, stir until boiling, and strain through a fine sieve.

8. Add the reserved hare pieces, cut into dice, and the arrowroot mixture to the soup.

9. Boil for 5 minutes, stirring continuously.

10. Let cool slightly, then add the reserved blood, stirring gently until the color changes and the soup thickens without boiling.

11. Season to taste and serve with the hare pieces in a tureen.