To make a Hare Soup.
CUT a large old hare in small pieces, and put it in a mug, with three blades of mace, a little salt, two large onions, one red herring, six morels, half a pint of red wine, three quarts of water, bake it in a quick oven three hours, then strain it into a tossing-pan, have ready boiled three ounces of French barley, or sago, in water; scald the liver of the hare in boiling water two minutes; rub it through a hair sieve with the back of a wooden spoon, put it into the soup with the barley or sago, and a quarter of a pound of butter, let it over the fire, keep stirring it, but don't let it boil; if you don't like liver, put in crisped bread steeped in red wine. This is a rich soup, and proper for a large entertainment; and where two soups are required, almond or onion soup for the top, and the hare soup for the bottom.