Rabbit [or chicken] Soup

Every aristocratic dinner started with soup, generally a choice of two types: ‘light’ (clear) soup and ‘dark’ (thick) soup. Some writers suggested that light was most suitable for ladies and dark for gentlemen. Others noted that soups made with game or red meat were ideal for gentlemen, while ladies should opt for more delicate white meat and vegetables. The original recipe for this, in Avis Crocombe’s manuscript, suggests that if it is intended for guests, then chicken, wh