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Hare, Roast, Cold

Good hare soup may be made of the remains of cold roast hare. Chop it small, and put it with the stuffing and three quarts of water into a saucepan. Let it simmer gently for two hours. If no stuffing remains, the usual herbs and seasoning must be added. Rub it through a sieve, boil up, and serve. A glassful of red wine may be added, if liked. Sufficient for four or five persons.