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Estimated Preparation Time: 30 minutes
Estimated Cooking Time: 8 hours
Servings: 10 bowls of soup
Non-standard Cooking Utensils: A very large pan.
1 fresh hare
450g (1lb) of gravy-beef (now know as boned shin)
Level tablespoon of herbs (your choice)
1 level tablespoon of flour
150ml (¼ pint) red wine
2 slices of stale bread crumbs
Salt and cayenne pepper to taste
3.4l (6 pints) water
1. Peel and cut all the vegetables into thin slices
2. Skin and prepare the hare (best to ask your butcher to do this for safety reasons).
3. Cut the hare into four pieces and simmer with all the other vegetables for 8 hours.
4. Strain the soup.
5. Remove the good pieces of meat from the hare adding them back to the soup.
6. Serve hot with bread.
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