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Hare Soup (Proceed as above but instead)

Proceed as above; but, instead of putting the joints of the hare in the soup, pick the meat from the bones, pound it in a mortar, and add it, with the crumb of two French rolls, to the soup.

Rub all through a sieve; heat slowly, but do not let it boil. Send it to table immediately.

TIME.-8 hours.

SEASONABLE from September to March.