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HARE SOUP (made from the remains of jugged Hare)

Pick out the best of the meat, and divide it into pieces large enough for a mouthful. Put these on a plate, cover them over, and keep them in a cool place till wanted. Put all the rest of the hare, bones, and trimmings, and stuffing, and gravy into a saucepan, pour over it as much good stock (see STOCK MADE FROM BONES) as will cover it, and add eight or nine outer sticks of celery and a slice of stale crumb of bread. Simmer all gently together till the celery is tender. Strain the soup, pick out the bones, and rub the celery and all else that remains patiently through a sieve. The more there is passed through the better. Mix the pulp with the stock, put the soup back into the saucepan, and let it boil up again. If too thin, a little brown thickening may be added, but hare soup should not be too thick. Put the pieces of meat in the soup, add salt and cayenne to taste, and when it is quite hot, without boiling, throw in a glass of port and a little jelly. Add a squeeze of lemon-juice, and serve at once. Time to simmer the bones and trimmings about one hour and a half.