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Scottish Cooking, Hare Soup

1 hare
2 carrots
2 potatoes
2 leeks
1 glass port
1 dessertspoon red currant jelly
3 pints good stock
Salt and pepper
2 sticks celery
2 onions
2 oz dripping
Parsley, thyme and a bay leaf

Cut the bare into pieces, reserve the blood and break or chop the bones. Melt the dripping in a pan and when hot add the hare and brown slowly. Then add the chopped vegetables, stock, herbs, salt and freshly ground pepper. Simmer slowly for about 3 hours When cooked, strain through a sieve rubbng some of the meat through also Pour into a clean pan and heat up, adding the blood to thicken do not boil Add the port and red currant jelly, adjust seasoning and serve.

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