Take the hare or rabbits; cut them up and wash the pieces. Save all the blood, (which adds much to the flavour of the hare,) and strain it through a sieve. Put the pieces into a soup-pot with the onions stuck with cloves, mace, celery cut small, and parsley with sweet marjoram and sweet basil, all tied together. Salt and cayenne to your taste. Pour in three quarts of water, and stew it gently an hour and a half. Then put in the strained blood and simmer it for another hour, at least. Do not let it actually boil, as that will cause the blood to curdle. Then strain it, and pound half the meat in a mortar, and stir it into the soup to thicken it, and cut the remainder of the meat into small mouthfuls. Stir in, at the last, red wine, and currant jelly. Boil it slowly a few minutes longer, and then put it into your tureen. It will be much improved by the addition of about a dozen and a half small force-meat balls, about the size of a nutmeg. This soup will require cooking at least four hours.
Partridge, pheasant, or grouse soup may be made in a similar manner.
If you have any clear gravy soup, you may cut up the hare, season it as above, and put it into a jug or jar well covered, and set in boiling water till the meat is tender. Then put it into the gravy soup, add the wine, and let it come to a boil. Send it to table with the pieces of the hare in the soup.
When hare soup is made in this last manner, omit using the blood.