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English cookbook, 1860
Page 104
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Hare Soup Cut a large Hare in pieces Stew it in five pts of Water for three hours over a Slow fire put in an onion three or four cloves a little mace and whole pepper Salt to your taste when the Meat is Stewed to [illegible] Strain off the Soup and add to it a 1/4 pt of thick Cream with a Spoon ful of the finest
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Hare Soup Cut a large Hare in pieces Stew it in five pts of Water for three hours over a Slow fire put in an onion three or four cloves a little mace and whole pepper Salt to your taste when the Meat is Stewed to [illegible] Strain off the Soup and add to it a 1/4 pt of thick Cream with a Spoon ful of the finest
Szathmary Culinary Manuscripts and Cookbooks
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