English Hare Soup

Ingredients

• a young hare
• four ounces of lard
• two ounces of butter
• one ounce of flour
• half a bottle of claret
• a quart of consomme
• a little thyme
• a bay-leaf
• two onions
• a dozen mushrooms
• a little salt
• a little pepper
• a little mace
• a very little cayenne

Method

1. 1

   Cut a young hare in small pieces, which put in a saucepan with four ounces of lard, cut in small squares, two ounces of butter, and, when beginning to color brown, add one ounce of flour, half a bottle of claret, and a quart of consomme.

2. 2

   Season with a little thyme, a bay-leaf, two onions, a dozen mushrooms, two cloves, a little salt, pepper, mace, and a very little cayenne.

3. 3

   Boil, and then remove your saucepan to the back of the range to simmer gently.

4. 4

   Take off all grease most carefully, and, when your hare is thoroughly done, strain your consomme and serve with the hare.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 8. The excerpt below is the record exactly as published.

a little mace, around which put a few branches of parsley, and tie all together. Carefully remove all grease from your soup, add a wine-glass of sherry, and serve. SOUPS. 23 49. Soup k la Bohemienne. Cut a carrot in very small pieces, which put in a saucepan with an ounce of butter. When beginning to color lightly, add three pints of consomme (stock, Art. 1), boil for half an hour, skim, add a pint of peas, a pinch of sugar, pepper, and nutmeg. When your peas are cooked, make a paste with three ounces of flour, two yolks of eggs, one whole egg, a glass of cream, and a little salt and nutmeg. Put through a sieve into your soup, which must be boiling on the fire, stir with a spoon, boil for ten minutes, add a tablespoon- ful of chopped parsley, and serve. 50. Soup with Poached Eggs a la Styrie. Take three pints of consomme (stock, Art. 1), which boil, and add thereto, by degrees, two ounces of semolina, stirring constantly with a spoon. Poach in boiling water with a little salt, and a tablespoon- ful of vinegar, six eggs, which put into cold water. Blanch a tablespoonful of chopped parsley, which add to your soup, with three quarters of a pint of green peas, and, lastly, your poached eggs, which, just before serving in your soup, place in hot water for an instant. 51. English Hare Soup. Cut a young hare in small pieces, which put in a saucepan with four ounces of lard, cut in small squares, two ounces of butter, and, when beginning to color brown, add one ounce of flour, half a bottle of claret, and a quart of consomme (stock, Art. 1). Season with a little thyme, a bay-leaf, two onions, a dozen mushrooms, two cloves, a little salt

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