(4) Skin and draw a Hare, and put the blood in a basin
for after use. Cut the Hare into joints, and put them in
a saucepan with a bunch of parsley, thyme, and basil, an
onion stuck with two cloves, a little mace, and salt and
pepper to taste; pour in Igal. of stock and f pint of red
wine. Place the pan on the fire, boil up once, remove to the
side of the fire, and simmer gently until the meat is done
and quite tender. Strain off the soup, put a little bread-
crumb in it to soak, squeeze it dry, and pound in a mortar
with the meat cut off the bones of the Hare. When quite
smooth, add it to the soup, a little at a time, strain it, and
warm up again, without letting it boil. Just before serving,
pour in the blood, and turn the whole into a tureen over a
few pieces of fried bread. After the blood has been added,
it must not boil, or it would be likely to curdle ; the heat
of the soup being quite sufficient to cook the blood as much
as is necessary.
(5) Cut up a Hare into moderate-sized pieces, put them
in a stewpan with one onion stuck with three cloves, a bunch
of sweet herbs, J pint of port wine, and a small quantity of
cayenne. Stew the Hare very gently at the side of the fire
for an hour, then pour in a sufficient quantity of boiling broth
to make the soup, and simmer very gently until the meat is
tender. Drain the pieces of Hare, cut the meat off the bones,
put it in a mortar, and pound. Strain the soup, return it to
the saucepan, with the crumb of two French rolls and the
pounded meat. Scald the liver, rub it through a fine hair
sieve into the soup, and keep it close to the side of the fire,
where it will boil gently. In cutting up the Hare the blood
should be saved, so that at the last it may be added to the
soup ; it will improve the colour, but care must be taken
that it does not curdle. Put some sippets of toast or croutons
of fried bread into a soup-tureen, pour the soup over them,
and serve as quickly as possible.
(6) Skin and clean a Hare, cut it into moderate-sized pieces,
and put them into a saucepan, with some trimmings of scrag
or a knuckle of veal, a cow-heel, a few sliced onions and
carrots, a bunch of sweet herbs, a small quantity of mace,
and 5qts. of water. When boiling, move the soup to the side
of the fire, skim it constantly, and simmer for two hours.
Take out the back and legs of the Hare, strip them of their
meat, and return the bones to the soup, which keep simmer-
ing for an hour or two longer. Next strain the soup through a
fine sieve, pour it into a clean saucepan, and mix in 4 wine-
glassfuls of either red or white wine, and the pieces of meat
from the legs and back cut into small square pieces. Boil
for ten or fifteen minutes longer, then turn it into a soup-
tureen, and serve at once, with a plate of sippets of toast or
croutons of fried bread.
(7) Cut four or five large onions into quarters, put them
into a saucepan containing salted water, and boil until nearly
done ; then take thorn out, drain, and put them into a stewpan
with a little water to finish cooking, adding a little sugar, salt,
and pepper. Dust the onions over with flour, pour in ^ pint
of broth to the liquor, reduce it over a moderate fire, and
strain. Cut off the shoulders of a Hare, and put them in a
For deta'ls respecting Culinary Processes, Utensils, Sauces, <£-c., referred to, see under their special heads.
✪ Hare Soup
Page 69 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4) Skin and draw a Hare, and put the blood in a basin for after use. Cut the Hare into joints, and put them in a saucepan with a bunch of parsley, thyme, and basil, an onion stuck with two cloves, a little mace, and salt and pepper to taste; pour in 1gal. of stock and ½ pint of red wine. Place the pan on the fire, boil up once, remove to the side of the fire, and simmer gently until the meat is done and quite tender. Strain off the soup, put a little breadcrumb in it to soak, squeeze it dry, and pound in a mortar with the meat cut off the bones of the Hare. When quite smooth, add it to the soup, a little at a time, strain it, and warm up again, without letting it boil. Just before serving, pour in the blood, and turn the whole into a tureen over a few pieces of fried bread. After the blood has been added, it must not boil, or it would be likely to curdle ; the heat of the soup being quite sufficient to cook the blood as much as is necessary.
(5) Cut up a Hare into moderate-sized pieces, put them in a stewpan with one onion stuck with three cloves, a bunch of sweet herbs, ½ pint of port wine, and a small quantity of cayenne. Stew the Hare very gently at the side of the fire for an hour, then pour in a sufficient quantity of boiling broth to make the soup, and simmer very gently until the meat is tender. Drain the pieces of Hare, cut the meat off the bones, put it in a mortar, and pound. Strain the soup, return it to the saucepan, with the crumb of two French rolls and the pounded meat. Scald the liver, rub it through a fine hair sieve into the soup, and keep it close to the side of the fire, where it will boil gently. In cutting up the Hare the blood should be saved, so that at the last it may be added to the soup ; it will improve the colour, but care must be taken that it does not curdle. Put some sippets of toast or croutons of fried bread into a soup-tureen, pour the soup over them, and serve as quickly as possible.
(6) Skin and clean a Hare, cut it into moderate-sized pieces, and put them into a saucepan, with some trimmings of scrag or a knuckle of veal, a cow-heel, a few sliced onions and carrots, a bunch of sweet herbs, a small quantity of mace, and 5qts. of water. When boiling, move the soup to the side of the fire, skim it constantly, and simmer for two hours. Take out the back and legs of the Hare, strip them of their meat, and return the bones to the soup, which keep simmering for an hour or two longer. Next strain the soup through a fine sieve, pour it into a clean saucepan, and mix in 4 wineglassfuls of either red or white wine, and the pieces of meat from the legs and back cut into small square pieces. Boil for ten or fifteen minutes longer, then turn it into a souptureen, and serve at once, with a plate of sippets of toast or croutons of fried bread.
(7) Cut four or five large onions into quarters, put them into a saucepan containing salted water, and boil until nearly done ; then take thorn out, drain, and put them into a stewpan with a little water to finish cooking, adding a little sugar, salt, and pepper. Dust the onions over with flour, pour in ½ pint of broth to the liquor, reduce it over a moderate fire, and strain. Cut off the shoulders of a Hare, and put them in a
For deta'ls respecting Culinary Processes, Utensils, Sauces, <£-c., referred to, see under their special heads.
Records on this page
Hare SoupStewed HareHare Soup with Wine