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Rabbit Soup, White

A small quantity of good rabbit soup may be made with the inferior parts of the rabbit, that is the head, neck, and shoulders, leaving the best parts, that is the legs and the back, to be stewed, and served as an entree. Divide the rabbit, and soak the part which is to be used for soup in lukewarm water for half an hour. Cut it into small pieces, and put these into a stewpan with as much stock made from bones and water as will barely cover them. Let them simmer gently until the meat is done enough. Take it up, pick it from the bones, and put these back into the liquor with a carrot, a turnip, an onion, a bunch of parsley, a sprig of thyme, a little pepper, salt, and pounded mace. Add a pint and a half of additional stock, and simmer all gently together for two hours. Strain the soup, and leave it to cool. Mince the meat, and pound it quite smooth. Add to it a slice of stale crumb of bread which has been soaked in milk till soft and afterwards squeezed dry. Moisten this paste gradually with the strained stock, and let it boil for a quarter of an hour. Add a small cupful of cream which has been mixed with a tea-spoonful of ground rice or arrowroot, let it boil up once more, and serve. Some cooks add the yolk of an egg boiled hard to the pounded mince, and stir this into the soup to enrich it. When this is done the soup must not boil after the egg is added. Time, three to four hours. Probable cost, 1s. per pint. Sufficient for three or four persons.