The neck of mutton must first be washed thoroughly in
cold water. It then should be put into the sauce-pan and
covered with two quarts of cold water, and placed over the
fire : when the water boils, skim it, and add the salt, allowing
it to boil for two hours thereafter. At the end of this time
it must be strained, the lamb chops first cut in two and then
added, the turnips quartered and added, and five of the car-
rots cut into thin slices and also added, and all allowed to
boil together for three-quarters of an hour. After this put
in the lettuce and the parsley, which have been chopped fine
meantime ; the pease and the cauliflower, the flower of which
only is used ; the pepper and the remaining carrot, which
must be grated ; and let all boil slowly for twenty minutes.
NOTE. — The heart of a young cabbage may be added to this soup
by persons relishing the flavour of this vegetable.
HARE SOUP. 15
Hare Soup. — One hare, two pounds shin of beef, four
quarts cold water, one onion, one head of celery, one tea-
spoonful whole white pepper, one tea-spoonful whole black
pepper, one table-spoonful salt, two ounces flour of rice, one
table-spoonful mushroom catchup, one table-spoonful Worce-
ster sauc✪ Hare Soupe.
When the hare has been skinned, take the greatest care,
in removing the entrails, to lose none of the blood.
Pour the blood into a large soup-pan, and add to it the
water; also the beef (cut in small pieces), and bone, from
which the marrow has been removed.
Wipe the hare well with a damp towel, to remove from it
the hairs which may adhere to it.
Cut the hare into convenient pieces ; put the pieces in the
pan, and stir all over a slow fire till boiling.
When this liquor boils, add the onion, celery, salt, and
pepper-corns ; cover the pan closely, and allow all to simmer
very slowly for two hours.
Remove then the back parts and legs of the hare, and
continue to boil slowly the remainder for an hour and a half
longer.
Cut all the meat from the back and legs into small square
pieces, and put them on one side.
When the soup has boiled for three hours and a half, pour
it through a hair sieve into a large bowl ; rinse the pan with
cold water, and return to it the strained liquor.
Mix now very smoothly in a bowl the rice-flour with the
catchup and Worcester sauce. When well blended, add all
to the soup, also the pieces of meat which were removed
from the back and legs of the hare.
Return the pan to the fire, and stir all till boiling. Simmer
ten minutes, and the soup is ready for serving.
NOTE. — A potato and carrot may be added with the celery, if
desired. If the liquor is not constantly stirred when first put on
the fire, the blood is sure to curdle, and the soup is never so nice.
16 SOUPS.
SOUPS.-SBCOND DIVISION.
White Stock.— For this stock there will be required: —
One fowl, two pounds of veal, four quarts of cold water,
one Bermuda onion, two leeks, one head of celery, two
cloves, one half table-spoonful of salt, one tea-spoonful of
whole white pepper✪ White Stock.
Page 17 · 2 recipe records on this page
Presented as published in 1886. 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
The neck of mutton must first be washed thoroughly in cold water. It then should be put into the sauce-pan and covered with two quarts of cold water, and placed over the fire : when the water boils, skim it, and add the salt, allowing it to boil for two hours thereafter. At the end of this time it must be strained, the lamb chops first cut in two and then added, the turnips quartered and added, and five of the carrots cut into thin slices and also added, and all allowed to boil together for three-quarters of an hour. After this put in the lettuce and the parsley, which have been chopped fine meantime ; the pease and the cauliflower, the flower of which only is used ; the pepper and the remaining carrot, which must be grated ; and let all boil slowly for twenty minutes.
NOTE. — The heart of a young cabbage may be added to this soup by persons relishing the flavour of this vegetable.
HARE SOUP. 15
Hare Soup. — One hare, two pounds shin of beef, four quarts cold water, one onion, one head of celery, one teaspoonful whole white pepper, one tea-spoonful whole black pepper, one table-spoonful salt, two ounces flour of rice, one table-spoonful mushroom catchup, one table-spoonful Worcester sauce.
When the hare has been skinned, take the greatest care, in removing the entrails, to lose none of the blood.
Pour the blood into a large soup-pan, and add to it the water; also the beef (cut in small pieces), and bone, from which the marrow has been removed.
Wipe the hare well with a damp towel, to remove from it the hairs which may adhere to it.
Cut the hare into convenient pieces ; put the pieces in the pan, and stir all over a slow fire till boiling.
When this liquor boils, add the onion, celery, salt, and pepper-corns ; cover the pan closely, and allow all to simmer very slowly for two hours.
Remove then the back parts and legs of the hare, and continue to boil slowly the remainder for an hour and a half longer.
Cut all the meat from the back and legs into small square pieces, and put them on one side.
When the soup has boiled for three hours and a half, pour it through a hair sieve into a large bowl ; rinse the pan with cold water, and return to it the strained liquor.
Mix now very smoothly in a bowl the rice-flour with the catchup and Worcester sauce. When well blended, add all to the soup, also the pieces of meat which were removed from the back and legs of the hare.
Return the pan to the fire, and stir all till boiling. Simmer ten minutes, and the soup is ready for serving.
NOTE. — A potato and carrot may be added with the celery, if desired. If the liquor is not constantly stirred when first put on the fire, the blood is sure to curdle, and the soup is never so nice.
SOUPS.—SECOND DIVISION.
White Stock.— For this stock there will be required: — One fowl, two pounds of veal, four quarts of cold water, one Bermuda onion, two leeks, one head of celery, two cloves, one half table-spoonful of salt, one tea-spoonful of whole white pepper.
Records on this page
Hare SoupWhite Stock