Читать книгу The New Galt Cook Book - Various - Страница 40

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Hare or rabbit, salt, onion, one-half pint of port or native wine, flour, pepper, cloves, one head of celery. Thoroughly cleanse in salt and water, cut into very small pieces, put into the oven in a crock with an onion pierced with cloves, and one head of celery cut fine and sufficient water to cover (the water will decrease and a little more must be added), the crock, of course, to be covered. The oven must not be very hot, and the crock may be left in until the meat will slip from the bones, then taken out and the contents strained, return the soup to the crock, adding one-half pint of port or native wine, flour to thicken, pepper and salt to the taste, allowing to remain in the oven until it is ready to boil. This soup takes fully twenty-four hours in preparation.