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Gravy for Hare

Thicken half a pint of stock with a dessert-spoonful of flour, mixed smoothly with a small quantity of the liquid at first, and afterwards added to the rest. Let it boil for twenty minutes, then add a table-spoonful of soy, pepper and salt, if necessary, and half a tumblerful of port or claret. Send a little of the gravy in the dish with the hare, and the rest in a tureen. Probable cost, exclusive of the wine, 2d. Sufficient for nearly a pint of gravy.