Bawd Bree or Scots Hare Soup

• A hare
• shin of beef
• turnip
• carrots
• onions

Skin and clean the hare thoroughly, holding it over a large basin to catch all the blood, which contains much of the flavour of the animal. Add a teaspoonful of vinegar to the blood and set it aside. Wipe the hare carefully with a damp cloth to remove any small hairs that may adhere to it. Cut a dozen or so very small steaks from the back, shoulders and rump, and put aside.