1 ea Hare — head, neck, kidney,
-heart, lung and liver 1 ea Parsnips
1 ea Celery knob
1 ea Kohlrabi
1 ea Carrots
1 pn Caraway seeds
Salt 2 tb Lard
1 sm Onions — minced
1 ea Garlic cloves — crushed
6 ea Peppercorns, black — crushed
1 tb Flour, all-purpose
1/4 c Rice — uncooked
Do not wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 quarts water, and bring to a boil. Skim well. Peel vegetables except onion and dice. Add to pot with caraway seeds and 1 tablespoon salt. Keep heat very low and let soup simmer. Melt lard, add minced onion, crushed garlic and the hare liver, diced. Sprinkle with black pepper. Brown onion and liver fast, then dust with flour. Stir well and cook for a few minutes more. Add a ladle of broth from the soup pot. Stir well and pour into the soup pot. Put rice into the soup pot and cook till it is done. Adjust salt. Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour cream at last minute. MM and upload by DonW1948@aol.com / CH