• Bones and trimmings of a hare
• 3 pt. second stock or water
• 1 onion

Collect the blood from the hare by piercing the diaphragm. Carefully fillet the meat from the back and legs to be used for Jugged Hare. The head, flaps and bones of the hare, with the blood may be used for the soup. Split the head, separate the bones, cover them with the cold liquid, add the blood and soak for 1 hr. Fry the sliced vegetables in the dripping th