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Hare, Puree Of

Cut up the remains of a roasted hare. Put a few slices of ham into a stewpan, then the hare, two whole onions, a blade of mace, two quarts of stock, and a bouquet garni. Set it on the stove to simmer for two hours or more; strain it off, pull all the meat from the bones, and pound it with a little of the ham boiled with it, and the crust of two French rolls which have been soaked in broth. Rub the whole through a tamis and mix with a pint of boiled claret and enough of the stock to bring it to the consistency of cream. Put into a double stewpan, or one surrounded by a larger one of boiling water. When quite hot work a little butter into it, and serve with sippets.