Hare Soup

Ingredients

• half-a-pound of butter
• three-quarters of a pound of flour
• a half-pound of streaked bacon
• five quarts of second brown stock
• two onions
• a head of celery
• a pinch of parsley
• a blade of mace
• four cloves
• one ounce of salt
• a little pepper

Method

1. 1

   Melt butter in a stewpan, add flour and bacon, stirring until lightly browned.

2. 2

   Cut hare into pieces and add to the stewpan, stirring until set.

3. 3

   Fill with stock, add onions, celery, parsley, thyme, bay leaves, mace, and cloves.

4. 4

   Season with salt and pepper, and simmer until hare is done.

5. 5

   Remove best pieces, pound inferior meat, and return to soup.

6. 6

   Pass through a tammy, add red currant jelly, boil for ten minutes, and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 59. The excerpt below is the record exactly as published.

Hare Soup Boiled Salmon and Cucumbers Fried Fillets of Sole Stewed Lamb Cutlets Venison Pasties Roast Swan Roast Beef and Yorkshire Pudding Roast Pheasants Plum Pudding Junket Ice Pudding Fruit BANQUETS OF THE NATIONS Vegetable Soup. Clean the following vegetables : — Lettuces, turnips, carrots, thyme, parsley, celery, and marigolds. Cut the carrots and turnips round with a cutter for that purpose, and put them into separate basins of water ; the turnips must be fried a light brown, with a few onions cut square, in some good clarified butter ; when done, put them in a hair sieve. The carrots must be blanched by themselves, and added to the turnips when done ; the lettuce must be cut in large squares and put in a basin of water with the celery, which is to be cut round and blanched by themselves, and both put into the sieve with the other vegetables ; then put some common thyme, well-washed and picked fine, in the soup pot, enough to cover the bottom, and stew with a small bit of butter. The vegetables in the sieve may then be put in the soup pot with the thyme, and filled up with some good beef stock and one ladleful of plain mutton broth. The parsley must be cut fine and blanched by itself, as well as the marigolds, and not put in before the soup is clarified. When clarified, add a little sugar and salt. Hare Soup. Put half-a-pound of butter into a stewpan, and, when melted, add three-quarters of a pound of flour, and a half- pound of streaked bacon, cut into very small pieces ; 128 ENGLAND keep stirring over the fire until becoming lightly browned. You have previously cut up a hare into neat smallish pieces ; put them into the stewpan, and keep stirring round over the fire until they are set ; then fill it up with five quarts of second brown stock ; add two onions, a head of celery, a pinch of parsley, thyme, and bay- leaves, a blade of mace, and four cloves ; when boiling, season with one ounce of salt and a little pepper

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