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Meg Merilees Soup

A soup, or stew, for the sportsman or country gentleman when game is abundant. In seasons of scarcity, meat helps to form the basis or stock; but for the gourmet, boil down a rather old hare, with the blood, the trimmings, and inferior parts of venison, and any game-bones; but all should be fresh. Boil in three quarts of water, with a bunch of savoury herbs, parsley, two large turnips, two carrots, two middle-sized onions, each stuck with a clove, a dessert-spoonful of whole pepper, and one of allspice. When boiled to a pulp, strain, and add to the stock as great a variety of game as can be procured--a young hare, or part of one (neatly jointed), blackcock, partridge, pheasant, grouse, etc.--all cut, and well spiced, to be fried slightly, or not, according to taste, before being put into the strained stock. The blood of the hare must not be omitted. Mix a little broth, and boil with a good thickening of rice-flour, to be afterwards stirred into the rest of the stock. More seasoning will be required of allspice, pepper, and salt. When boiling, throw in a dozen button-onions, two sticks of celery (cut into quarter-inch lengths), and a small white cabbage (quartered). Simmer gently, until the game is done, but not over-done. Any additional flavouring may be given to the stew, and forcemeat-balls, made of the liver of the hare, may be introduced; but this is not frequently done. Time, three hours to boil stock.