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Rabbit Soup(50 Soups)
Cut up two jack rabbits into neat pieces; put them into a
stewpan containing one quarter of a pound of melted butter; add a slice
of fat bacon cut into small pieces. Fry for five minutes in the butter;
slice two small carrots, and two red onions, and add to the saucepan
with one bay leaf, one blade of mace, four cloves, a few green celery
stalks, one ounce of salt, and one long red pepper.
Pour over all, one gallon of stock; simmer gently for nearly three
hours; skim carefully; strain into a saucepan, and set on back of range
to keep hot, but not to boil. Add half a pint of dry sherry, and serve
with croutons. If not dark enough add a little glaze.
Rabbit SoupOne large rabbit, one pound of lean ham, one onion, one turnip, and some
celery, two quarts of water; let them boil till the rabbit is tender.
Strain off the liquor; boil a pint of cream, and add it to the best part
of the rabbit pounded; if not of the thickness you wish, add some flour
and butter, and rub it through a sieve. It must not be boiled after the
cream is added.
Brown Rabbit Soup ClearFry a quarter of a pound of onions a light brown; mince a turnip and
carrot and a little piece of celery; boil these until tender in three
pints of the liquor in which a rabbit has been boiled, taking care to
remove all scum as it rises; strain them out, and then pass the soup
through a napkin. The soup should be clear, or nearly so, but if it is
not, put it in a stewpan, boil and skim until bright; then throw in the
contents of a tin of Nelson's Extract of Meat, soaked for a few minutes;
stir until dissolved; add pepper and salt to taste.
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