Hare Soup
(Poland.) Cook the bones, trimmings, gravy, and stuffing of some cooked rabbit with 3 onions, 1 carrot, 1 turnip, sliced, 2 cloves, a little mace, parsley, thyme, a bayleaf, and a piece of celery. Add 1 ounce of butter, and then, when fried together, add 1 quart of beef stock. Cook 2 hours, strain it, taking out the bones and pressing the rest through a sieve. Add 1 dozen forcemeat balls, made of breadcrumbs, chopped ham, herbs, egg, and butter, and poached in stock, a tablespoonful of port wine, and salt and pepper.