bread, to give thickness to the soup. When this is put into the strained soup, season it to your taste, and add catsup and port wine; also fried forcemeat balls, if you like.
If you happen to have two hares, one old and tough, the other young, cut up the first and put it on in three quarts of water, with three onions, two anchovies, six cloves, a blade of mace, a teaspoonful of salt, half a one of cayenne, and simmer it four hours. Meantime, roast the other hare, properly stuffed, till half done, then cut it up, and put it all, with the stuffing, into the soup, and let it simmer gently nearly an hour. You will have kept back some of the best pieces to serve in the soup the next day, unless you prefer it clear without any meat, in which case put it all in. Next day, when you re-warm it, add a tumbler of port wine. Not having the old hare, two rabbits may be found very good.
Cut up the rabbits, and if two, put the pieces into water sufficient to cover them; let it boil slowly, and take off all the scum; when no more rises, add two quarts of good stock (or soft water), prepared of shin of beef and veal, or of knuckle of veal alone, or of trimmings of veal and two or three shanks of mutton: this stock must be already flavoured with onions or eschalots, white peppercorns, and mace; simmer gently till the meat is quite tender, and then put it by till next day. Take off all fat before you re-warm it; take out the liver, rub it through a sieve, moisten with a little flour and butter, and add to the soup, also a teacupful of Port, the same of white wine, a table-spoonful of walnut catsup, and lemon pickle.
May be made of any and of every kind of game. Skin the birds; if large ones, carve them; if small ones, only split down the back; fry them, with slices of ham or bacon, and a little sliced onion and carrot. Drain the pieces, lay them in a stewpan with some good stock, a head of celery, a little chopped parsley, and what seasonings you like. Stew gently
