Cut up the cleansed hare into small joints and put it in a stewpan with two ounces of butter, one carrot cut up into dice shapes, one turnip, two or three onions, one leek, a strip or two of celery, a saltspoonful of crushed peppercorns (black and white), half a blade of mace, a good bunch of herbs with basil and marjoram, and two or three fresh mushrooms. Fry these all together over a moderate fire for twenty to thirty minutes, then mix in three ounces of Brown and Polson’s cornflour and four quarts of good brown stock (made from game bones if possible), replace the pan on the stove, stir occasionally, let it boil up, skim, and draw it to the side of the stove, and let it simmer gently for two to two hours and a half, then strain, and remove any meat from the bones, pound it with the cooked vegetables from the stock, and add this purée to the stock, and rub all through a tammy or hair sieve. Heat it in the bain marie, pour it into the tureen, and serve either with profiteroles or croûtons of fried bread on a dish-paper in a plate. A wineglass of port wine, also half a pint of warm cream, mixed with the raw yolks of two eggs and one ounce of butter, stirred in the bain marie till thick, may be added just before serving. This soup should be of the consistency of cream when served.
Cooked hare left from a previous meal can be used to make this soup; in that case the meat should first be taken from the bones and pounded with a little butter, say half an ounce of butter to half a pound of meat, and the bones then chopped up and fried with the vegetables, and the soup finished up in the same manner, adding the pounded meat to the pounded vegetables.
The blood of the hare can, if liked, be added when the stock is put in.