A Less Expensive Hare Soup

Ingredients

• two pounds of neck or shin of beef
• a hare well washed and carved into joints
• one gallon of cold water
• an ounce and a half of salt
• two onions
• one large head of celery
• three moderate-sized carrots
• a teaspoonful of black peppercorns
• six cloves
• two ounces of the crumb of household bread
• a tablespoonful of arrow-root

Method

1. 1

   Pour cold water over beef and hare, boil and skim.

2. 2

   Add salt, onions, celery, carrots, peppercorns, and cloves.

3. 3

   Stew for three hours.

4. 4

   Mince and pound the meat, mix with strained stock, season, and serve hot.

5. 5

   If needed, thicken with arrow-root.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 58. The excerpt below is the record exactly as published.

A LESS EXPENSIVE IIARE SOUP.* Pour on two pounds of neck or shin of beef and a hare well washed and carved into joints, one gallon of cold water, and when it boils and has been thoroughly skimmed, add an ounce and a half of salt, two onions, one large head of celery, three moderate-sized carrots, a tea- spoonful of black peppercorns, and six cloves. Let these stew very gently for three hours, or longer, should the hare not be perfectly tender. Then take up the principal joints, cut the meat from them, mince, and pound it to a fine paste, with the crumb of two penny rolls (or two ounces of the crumb of household bread) which has been soaked in a little of the boiling soup, and then pressed very dry in a cloth ; strain, and mix smoothly with it the stock from the remainder of the hare ; pass the soup through a strainer, season it with cayenne, and serve it when at the point of boiling ; if not sufficiently thick, add to it a tablespoonful of arrow-root

Cook this with the app: pantry check, scaling, and the assistant.