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HARE SOUP (a richer way)

Cut a hare into neat joints, and put them into a stewpan, with four ounces of butter, half a pound of lean ham, cut small, two sliced carrots, two sliced onions, a sprig each of parsley, marjoram, and thyme, a blade of mace, four or five cloves, a bay-leaf, and four shallots. Fry them for three or four minutes. Pour over them three quarts of good stock, simmer gently for two hours from the time when the soup boils, being careful to clear off the scum as it rises. Strain the soup. Remove the meat from the back of the hare, and put it aside. Pick off all the rest from the bones, and pound it and the ham in a mortar, with two ounces of stale bread-crumbs, which have been soaked in the liquid. Pass the paste through a sieve mix it with half a pint of port, return it to the saucepan, and simmer a quarter of an hour longer. Season with salt and cayenne according to taste, put in the pieces from the back, and, when these are hot, serve immediately. Time, altogether, three hours. Probable cost, 2s. 6d. per quart, exclusive of the wine. Sufficient for eight or ten persons.