1 rabbit
2 hard boiled eggs
2 tablespoonfuls of butter
1 teaspoonful of kitchen bouquet
1 level teaspoonful of salt
2 quarts of boiling water
1/2 a lemon
2 tablespoonfuls of chopped onion
1 saltspoonful of celery seed or a few celery tops
1 saltspoonful of pepper
A bay leaf
Skin, clean and singe a good-sized rabbit; cut off the hind quarters and the shoulders, and divide the remaining part into three pieces.
Put the butter into a saucepan; add the onion, stir until a golden brown, being careful not to brown the butter.
Roll each piece of the rabbit in flour; drop it into the butter, shake until a golden brown, again being careful not to brown the butter; now add the bay leaf, celery seed and water; bring to boiling point, and skim; draw to one side and simmer gently for one hour; add the salt and pepper.
Take out the rabbit; remove the meat; cut it into pieces.
Strain the soup; return it to the soup kettle; add the meat, a teaspoonful of kitchen bou-quet, and, if you have it, a teaspoonful of mushroom catsup.
Put into the tureen the eggs and lemon cut into thin slices, pour over the soup, and serve at once.
