Cut the hare into joints, and the meat into pieces, and fry them in a stewpan in the butter or dripping.
Afterwards fry the vegetables in the same fat.
Then pour in the water, add the mace and pepper-corns, and simmer gently from four to five hours.
Strain the stock and let it get cold.
Remove the fat perfectly, and put it into a clean stewpan on the fire.
When it boils stir in a thickening of flour, using one ounce of flour to every pint of soup.
Cook the flour well, and add a little colouring if necessary.
Season to taste, and, just before serving, pour in two glasses of port wine.
Some forcemeat balls should be served in the soup.
Make them with veal forcemeat, mixed with the liver of the hare finely chopped, and bake them in the oven.