Hare Soup
Cut up a pair of hares into neat, small pieces; take all the nicest bits and fry them a light brown. Have a pot of stock, and into it put the inferior pieces of the hare, two onions, a carrot, a head of celery, some parsley and thyme, a blade of mace, a clove or two, salt and pepper. Let this all boil till the meat falls off the bones, then pass it through a sieve. Put the soup back into the pot, use some of it to make gravy over the bits of hare in the frying pan, then turn the contents of the frying pan into the soup pot, let it simmer until the meat is tender, then slightly thicken the soup with a little browned flour.