Old Hare Soup.
1 hare, or rabbit, full grown.
The bones from yesterday’s mutton broken up well.
A slice of corned ham, or some bones of salt pork.
1 onion.
Chopped parsley.
Pepper and salt.
1 tablespoonful of mushroom or walnut catsup.
3 quarts of water.
Clean the hare carefully and cut to pieces, cracking all the bones. Put into the soup-kettle with the mutton bones, the bacon, onion, and parsley. Pour on three quarts of cold water; put on the lid tightly, and stew four hours very slowly. By this time the meat should be in shreds. Strain it, return to the fire, season it, stew and skim five minutes. Slice three boiled eggs and put into the tureen and pour the soup over them.