Bawd Bree

Skin and clean the hare - reserve the blood. Remove the fleshy pieces from the back and legs and cut into neat pieces. Place the remainder of the carcass in the cold water and leave overnight. Bring to the boil the next day, add the prepared vegetables and seasonings; reduce the heat and simmer for approximately 2 hours. Strain; liquidise the vegetables. Flour the hare flesh and fry in fat. Add with the liquidised vegetables to the soup and simmer for about 30 minutes. Mix the blood with the flour, add a tsp of vinegar and some of the hot soup. Return to the soup; heat through to thicken; add mushroom ketchup and port wine. Adjust consistency and seasoning and serve with Rowan Jelly and Baked Potato in each soup plate.