and put to boil in the six quarts of cold water. When this comes to a
boil, skim, and set back where it will simmer for one hour. Then take
out the hare and grouse and cut all the meat from the bones. Return
the bones to the soup and simmer two hours longer. Cut the meat into
handsome pieces, roll in flour, and fry in the butter till a rich
brown. Set aside for the present. Slice the onions, and fry in the
butter in which the meat was fried; when brown, add to the soup. Make
force-meat balls of the livers of the hare and grouse (which have been
boiled one hour in the stock), the egg, bread and milk. Boil the bread
and milk together until a smooth paste. Mash the livers with a strong
spoon, then add bread and milk and the egg, unbeaten. Season well with
pepper and salt and, if you like, with a little lemon juice. Shape
into small balls and fry in either chicken fat or butter. Put these
into the soup twenty minutes before dishing. Have the turnip and
carrot cut into small pieces and cooked one hour in clear water. When
the bones and the onions have simmered two hours, strain and return to
the soup pot. Add the fried meat and vegetables. Mix the rice flour
with a cupful of cold water; add to the soup, season with salt and
pepper, simmer ten minutes. Add force-meat balls and simmer twenty
minutes longer.


Okra Soup.

One cold roast chicken, two quarts of stock (any kind), one of water,
quarter of a pound of salt pork, one quart of green okra, an onion,
salt, pepper, three table-spoonfuls of flour. Cut the okra pods into
small pieces. Slice the pork and onion. Fry the pork, and then add the
onion and okra. Cover closely, and fry half an hour. Cut all the meat
from the chicken. Put the bones on with the water. Add the okra and