Now strain the liquor through a sieve, and put two ounces of butter into a clean stew-pan; when it is melted, stir into it as much flour as will make it a stiff paste; add to it by degrees the soup liquor; give it a boil up; strain it through a sieve, and put in the peel of a lemon pared as thin as possible, and a couple of bay-leaves, and the meat of the boiled heels; let it go on simmering for half an hour longer, _i. e._ till the meat is tender. Put in the juice of a lemon, a glass of wine, and a table-spoonful of mushroom catchup, and the soup is ready for the tureen.
_Obs._ Those who are disposed to make this a more substantial dish, may introduce a couple of sets of goose or duck giblets, or ox-tails, or a pound of veal cutlets, cut into mouthfuls.
_Hare, Rabbit, or Partridge Soup._--(No. 241.)
An old hare, or birds, when so tough as to defy the teeth in any other form, will make very good soup.
Cut off the legs and shoulders; divide the body crossways, and stew them very gently in three quarts of water, with one carrot, about one ounce of onion, with four cloves, two blades of pounded mace, twenty-four black peppers, and a bundle of sweet herbs, till the hare is tender (most cooks add to the above a couple of slices of ham or bacon, and a bay leaf, &c., but my palate and purse both plead against such extravagance; the hare makes sufficiently savoury soup without them): the time this will take depends very much upon its age, and how long it has been kept before it is dressed: as a general rule, about three hours: in the mean time, make a dozen and a half of nice forcemeat balls (as big as nutmegs) of No. 379; when the hare is quite tender, take the meat off the back, and the upper joint of the legs; cut it into neat mouthfuls, and lay it aside; cut the rest of the meat off the legs, shoulders, &c., mince it and pound it in a mortar, with an ounce of butter, and two or three table-spoonfuls of flour moistened with a little soup; rub this through a hair-sieve, and put it into the soup to thicken it; let it simmer slowly half an hour longer, skimming it well; put it through the tamis into the pan again; and put in the meat with a glass of claret or port wine, and a table-spoonful of currant jelly to each quart of soup; season it with salt, put in the forcemeat balls, and when all is well warmed, the soup is ready.