Skin and paunch a fresh-killed hare, then cut it in pieces. Put into a stewpan one pound gravy beef, a slice of ham, one carrot, a faggot of savory herbs, two onions, a quarter of an ounce of whole pepper, a little browned flour, the crumbs of two French rol's, a quarter of a pint of port wine, a little salt and cayenne; the hare cut into pieces. Add three quarts of water, and simmer gently for eight hours. It must be strained through a sieve, and the best parts of the hare should be put into the soup when served. These pieces must be taken out after about three hours' simmering, and put in to heat again after the soup is strained.

Brilla Soup

Take four pounds shin of beef, and cut all the meat from the bone in nice square pieces, and boil the bone for four hours. Strain the liquor, let it cool and take off the fat; then put the pieces of meat in the cold liquor, cut small three carrots, two turnips and a head of celery; chop two onions, and add them with a large sprig of thyme and seasoning; simmer till the meat is tender, and then color with browning.