85. Scotch Hare Soup.
Skin the hare, taking care to preserve the blood ; cut the
hare in pieces, wash it clean, cut off the fleshy parts of the
back and hind legs; put all the rest in a stew-pan with a
tablespoonful of butter ; keep the cover on close, and let it
stew half an hour ; stir it now and then. In another sauce-
pan put about two ounces of butter, and three tablespoonfuls
of flour ; brown it nicely. Mix the blood with four quarts
of cold water, strain it, and, with the rest of the meat, put
it to the hare which is stewing, and add one carrot, one head
of celery, and three large onions✪ Scotch Hare Soup cut small ; season with
pepper and salt. Let it boil from two hours to two hours
and a half, according as the hare may be young or old. Just
before serving, pick out all the bones, the carrots, and celery.
I do not think that either the French or the Americans
are very partial to hare. Among the five thousand recipes
in Mrs. Ellet's " Practical Housekeeper " (U.S.A.) there are
not more than three for dressing a hare — roasted, jugged,
and potted.
86. English Hare Soup.
Cut down the hare into nice pieces and stew them with
four onions, stuck with four cloves, four blades of mace, a bay-
leaf or two, a faggot of parsley, with two or three sprigs
of basil, thyme, marjoram, and a head of celer}-. Simmer
slowly in a little strong stock-broth, and when the juices
are well drawn out, put more broth, till the whole quantity
required is in. Simmer for another hour at least, and strain
the soup. Take the best of the meat from the bones, pound
it, moistening with a little of the soup. Pound also some
soaked crumb of bread or the dr}- mealy part of potatoes
and put this to the soup. Avhich nuist now bo seasoned
124 THE THOROUGH GOOD COOK.
to your taste with pepper, salt, cayenne, and catsup. Or
keep the best pieces, if the hare be large, to serve
whole in the tureen, cut into niouthfuls, and pomid
and pulp the others, which will make the soup have quite
enough of consistence. The best pieces to serve are the
fillets cut off along the backbone, which need not be boiled
HO iong as the other parts, if they are to be thus served.
87. Grouse Soup.
Roast for a quarter of an hour two fine grouse ; then
take the best parts and lay them aside ; break up the bones
<and put them with what is left into a pot Avith two quarts
of good veal (No. 2) or beef stock (Xo. 1) unseasoned.
Stew gently for three hours, then strain and rub through
a sieve. Skin the meat laid aside, pound it in a mortar,
add two tablespoonfuls of hard toasted bread-crumbs ; put
this paste, made into little balls, to the soup, together Avitli
XI tablespoonful and a half of salt, a drachm of Xepaul
pepper, and serve.
88. Poacher's Soup, or Soup a la Meg Merrilies.
This savoury and highly relishing stew-soup (our great
grandmothers would have called it a " cullis ") may be made
■of anything or everything known by the name of game. ✪ English Hare Soup
Page 79 · 4 recipe records on this page
Presented as published in 1895. 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
85. Scotch Hare Soup.
Skin the hare, taking care to preserve the blood ; cut the hare in pieces, wash it clean, cut off the fleshy parts of the back and hind legs; put all the rest in a stew-pan with a tablespoonful of butter ; keep the cover on close, and let it stew half an hour ; stir it now and then. In another saucepan put about two ounces of butter, and three tablespoonfuls of flour ; brown it nicely. Mix the blood with four quarts of cold water, strain it, and, with the rest of the meat, put it to the hare which is stewing, and add one carrot, one head of celery, and three large onions cut small ; season with pepper and salt. Let it boil from two hours to two hours and a half, according as the hare may be young or old. Just before serving, pick out all the bones, the carrots, and celery.
I do not think that either the French or the Americans are very partial to hare. Among the five thousand recipes in Mrs. Ellet's " Practical Housekeeper " (U.S.A.) there are not more than three for dressing a hare — roasted, jugged, and potted.
86. English Hare Soup.
Cut down the hare into nice pieces and stew them with four onions, stuck with four cloves, four blades of mace, a bay-leaf or two, a faggot of parsley, with two or three sprigs of basil, thyme, marjoram, and a head of celery. Simmer slowly in a little strong stock-broth, and when the juices are well drawn out, put more broth, till the whole quantity required is in. Simmer for another hour at least, and strain the soup. Take the best of the meat from the bones, pound it, moistening with a little of the soup. Pound also some soaked crumb of bread or the dry mealy part of potatoes and put this to the soup, which must now be seasoned
to your taste with pepper, salt, cayenne, and catsup. Or keep the best pieces, if the hare be large, to serve whole in the tureen, cut into mouthfuls, and pound and pulp the others, which will make the soup have quite enough of consistence. The best pieces to serve are the fillets cut off along the backbone, which need not be boiled so long as the other parts, if they are to be thus served.
87. Grouse Soup.
Roast for a quarter of an hour two fine grouse ; then take the best parts and lay them aside ; break up the bones and put them with what is left into a pot with two quarts of good veal (No. 2) or beef stock (No. 1) unseasoned. Stew gently for three hours, then strain and rub through a sieve. Skin the meat laid aside, pound it in a mortar, add two tablespoonfuls of hard toasted bread-crumbs ; put this paste, made into little balls, to the soup, together with 1 tablespoonful and a half of salt, a drachm of Nepaul pepper, and serve.
88. Poacher's Soup, or Soup a la Meg Merrilies.
This savoury and highly relishing stew-soup (our great grandmothers would have called it a " cullis ") may be made ■of anything or everything known by the name of game.
Records on this page
Scotch Hare SoupEnglish Hare SoupGrouse SoupPoacher's Soup