How to make it

  • Cut the best meat from the hare into small neat steaks. Wash the pieces, and save the washings, with all the blood. The blood should be carefully strained through a fine sieve for later use. The blood contains much of the flavour of the hare.Flatten the steaks with a rolling pin and season them with salt and pepper to taste. Cover the steaks with flour and fry in butter until lightly browned. Add the hare steaks, the red wine (optional) and the current jelly (optional) to the stock and simmer gently for at least an hour and a half. Add the strained blood, keeping the soup just below boiling for 10 minutes. Do not let it boil through or the blood will curdle.The soup may be thickened, if desired, with butter kneaded up in browned flour, or with roux. Skim the soup again when nearly finished. Add the mushroom catsup. Serve.

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