English Hare Soup
From The thorough good cook, 1895
Serves 1
Best pieces to serve are fillets cut from the backbone.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 79. The excerpt below is the record exactly as published.
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. Take from two to four pounds of the trimmings or coarse parts of venison, shin of beef, or shanks or lean scrag of good mutton — all fresh. If game is plentiful, then use no meat. Break the bones and boil them with celery, a couple of carrots and turnips, four onions, a bunch of parsle}^ and a quarter of an ounce of peppercorns — the larger proportion Jamaica pepper. Strain this stock when it has boiled for SOUPS. 125 three hours. Cut down and skin a blackcock or woodcock^ a pheasant, half a hare or a rabbit, a brace of partridges or grouse, and season the pieces with mixed spices. These may be floured and browned in a frying-pan; but as this is a process dictated by the e3'e as much as by the palate, it is not really necessary. Put the game to the strained stock Avith a dozen of small onions, a couple of heads of celery sliced, half a dozen peeled potatoes, and, when it boils,, a small white cabbage quartered ; black pepper, allspice, and salt to taste. Let the soup simmer till the game is tender,, but not overdone ; and that it may not be, the vegetables may be put in half an hour before the flesh. This soup may bo coloured and flavoured with red Avine and two spoonfuls of mushroom catsup, and enriched with forcemeat balls. Soups in which catsup is mixed should not be salted till that ingredient is added, as catsup contains so much salt itself. 89. Vermicelli Soup. A pound and a half of lean veal cut into dice ; a turnip^ a faggot of vegetables, and about two ounces of ham ; a head of celery
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Cook this with the app: pantry check, scaling, and the assistant.