oil these until tender in three
pints of the liquor in which a rabbit has been boiled, taking care to
remove all scum as it rises; strain them out, and then pass the soup
through a napkin. The soup should be clear, or nearly so, but if it is
not, put it in a stewpan, boil and skim until bright; then throw in the
contents of a tin of Nelson's Extract of Meat, soaked for a few minutes;
stir until dissolved; add pepper and salt to taste.

HARE SOUP.

Half roast a hare, and, having cut away the meat in long slices from the
backbone, put it aside to make an _entree_. Fry four onions; take a
carrot, turnip, celery, a small quantity of thyme and parsley,
half-a-dozen peppercorns, a small blade of mace, some bacon-bones or a
slice of lean ham, with the body of the hare cut up into small pieces;
put all in two quarts of water with a little salt. When you have
skimmed the pot, cover close and allow it to boil gently for three
hours, then strain it; take off every particle of fat, and having
allowed the soup to boil up, add the contents of a tin of Nelson's
Extract of Meat, and thicken it with a dessertspoonful of potato-flour;
stir in two lumps of sugar, a glass of port wine, and season if
necessary.

MULLIGATAWNY SOUP.

English cooks generally err in making both mulligatawny and curries too
hot. It is impossible to give the exact quantity of the powder, because
it varies so much in strength, and the cook must therefore be guided by
the quality of her material. Mulligatawny may be made cheaply, and be
delicious. The liquor in which meat or fowl has been boiled will make a
superior soup, and fish-liquor will answer well. Slice and fry brown
four onions, quarter, but do not peel, four sharp apples; boil them in
three pints of stock until tender, then rub through a sieve to a pulp.
Boil this up in the soup, skimming well; add the contents of a tin of
Nelson's Extract of Meat, and stir in two ounces of flour and the
curry-powder, mixed smooth in half-a-pint of milk. Any little pieces of
meat, fowl, game, or fish may be added as an improvement to the soup.
Just before serving taste that the soup is well-flavoured; add a little
lemon-juice or vinegar.

THIN MULLIGATAWNY SOUP.

To a quart of the liquor in which a fresh haddock has been boiled, add
half-a-pint of water in which onions have been boiled. Stir into this,
after it has been skimmed, and whilst boiling, the contents of a tin of
Nelson's Extract of Meat, and a tea