DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Excellent Hare Soup - Mrs Moaley East Hall for a large dinnae party
Half roast your Hare, then take all the Meat from the bones, split the head, and Mash and boil the bones, with part of a knuckle bone of veal, skin it clean and season it well with, pepper salt, savory herbs, and four onions stuck with a few cloves, take all the Meat you have cut from the bones, and beat it well by degrees
in a Mortar, and boil it up, with the crust of a roll, and two or three thin slices of lean ham in some of the liquor - Then rub it all by degrees through a fine seive to get all the pulp you can, strain the remainder of the broth from the bones, and take off the fat - Then mix your soup a proper thickness, ready for your Tureen, and add a little salt and cyanne pepper - 
Partridge Soup as an Old Fasol - Mrs Morley East Hall Middleton Tyse
Skin two old Partridges, cut them into small peices, and fry them in butter with three slices of raw lean ham, and three onions sliced, till they are as brown as they can be, without burning, put it all into three quarts of water, with a few pepper corns, boil it very slowly till it is reduced in quantity one pint, then strain it, and add some celery cut in small peices, and stewed soft, and some fried bread - It is very good made of an old Fowl if you have no Partridges, and any game bones, mashed when the soup is boiling, are a great addition to the flavour -

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Excellent Hare Soup - Mrs Moaley East Hall for a large dinnae party Half roast your Hare, then take all the Meat from the bones, split the head, and Mash and boil the bones, with part of a knuckle bone of veal, skin it clean and season it well with, pepper salt, savory herbs, and four onions stuck with a few cloves, take all the Meat you have cut from the bones, and beat it well by degrees in a Mortar, and boil it up, with the crust of a roll, and two or three thin slices of lean ham in some of the liquor - Then rub it all by degrees through a fine seive to get all the pulp you can, strain the remainder of the broth from the bones, and take off the fat - Then mix your soup a proper thickness, ready for your Tureen, and add a little salt and cyanne pepper - Partridge Soup as an Old Fasol - Mrs Morley East Hall Middleton Tyse Skin two old Partridges, cut them into small peices, and fry them in butter with three slices of raw lean ham, and three onions sliced, till they are as brown as they can be, without burning, put it all into three quarts of water, with a few pepper corns, boil it very slowly till it is reduced in quantity one pint, then strain it, and add some celery cut in small peices, and stewed soft, and some fried bread - It is very good made of an old Fowl if you have no Partridges, and any game bones, mashed when the soup is boiling, are a great addition to the flavour -