Part 79 (1/2)

Stir and cook well.

Add the milk or cream and boil it in the soup.

Season with pepper and salt to taste, and serve with fried or toasted bread.

It is an improvement to this soup to cook a ham-bone with the rabbit, or a slice of lean pork.

Hare Soup.

_Ingredients_--1 hare.

1 lb. of gravy beef.

1 carrot, 1 turnip, and 1 onion.

1 sprig of parsley, thyme, and marjoram.

1 bay leaf.

1 dozen peppercorns.

1 blade of mace and 5 cloves.

2 or 3 oz. of b.u.t.ter or dripping.

7 pints of water.

_Method._--Cut the hare into joints, and the meat into pieces, and fry them in a stewpan in the b.u.t.ter or dripping.

Afterwards fry the vegetables in the same fat.

Then pour in the water, add the mace and pepper-corns, and simmer gently from four to five hours.

Strain the stock and let it get cold.

Remove the fat perfectly, and put it into a clean stewpan on the fire.

When it boils stir in a thickening of flour, using one ounce of flour to every pint of soup.

Cook the flour well, and add a little colouring if necessary.

Season to taste, and, just before serving, pour in two gla.s.ses of port wine.

Some forcemeat b.a.l.l.s should be served in the soup.

Make them with veal forcemeat, mixed with the liver of the hare finely chopped, and bake them in the oven.

Mulligatawny Soup.

_Ingredients_--1 rabbit or chicken.

2 quarts of second stock.

1 onion.

1 apple.