Take
a large hare, cut it in pieces. Put it into an earthen mug,
with three blades of mace, two large onions, a little salt,
a red herring, or a couple of anchovies, half a dozen large
morels, a pint of red wine, and three quarts of water.
Bake
it three hours in a quick oven, and then strain the liquor
into a stewpan. Have ready four ounces of French barley,
which put in; just scald the liver, and rub it through a
sieve with a wooden spoon.
Put
it in the soup and set it over the fire, and keep it stirring
near boiling, and then take it off.
It
must not boil.
Put
some crisped bread into the tureen and pour the soup on
it.
