Hare Soup

• 1 hare
• 2 oz (50 g) dripping
• 2

Cut the hare into pieces, reserve the blood and break or chop the bones. Melt the dripping in a pan and when hot add the hare and brown slowly. Then add the vegetables, stock, herbs, salt and freshly ground pepper. Simmer slowly for about 2 hours.

When cooked, strain through a sieve, rubbing some of the meat through also. Pour into a clean pan and re-heat, adding the blood to thicken –