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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.
Ingredients: 1 fresh hare 450g (1lb) of gravy-beef (now know as boned shin) 1 carrot 2 onions 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 Cooking Method 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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