|Hare meat||1 (head and any other parts of flesh such as liver not being used in main dish)|
|Hare blood||1 (may also be added to give richness of flavor)|
|Dripping/Margarine / butter||2 Ounce|
|Madeira port wine/Pinch sugar with seasoning||4 Tablespoon|
Put the bones, meat, diced vegetables, bouquet garni, bay leaves and blood into pan with the water or stock.
Bring to the boil, and continue cooking gently for 1 1/2 hours.
Strain carefully, and if any meat is left on the bones this should be sieved, minced or pounded until very fine and returned to the soup.
Blend the flour with a little of the soup, add to the remainder, together with the dripping, margarine or butter.
Bring slowly to the boil and cook until thickened, season then simmer for about 10 minutes.
Lastly stir in the port wine, if used.