Hare Soup (1)

Ingredients

• Take a hare
• add turnip
• carrot
• stalk of celery
• a few onions
• | lb. of flour of rice
• 1 tablespoonful flour
• 2 tablespoonfuls ketchup
• pepper and salt
• a little browning

Method

1. 1

   Skin and cut up the hare, removing the lungs and blood.

2. 2

   Boil bones with water, turnip, carrot, celery, and onions for 1.5 hours.

3. 3

   Strain, add blood, and stir until boiling.

4. 4

   Add the flesh and seasonings, then thicken with flour or ground rice.

5. 5

   Stir until boiling.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 15. The excerpt below is the record exactly as published.

Hare Soup (1). Take a hai*e, skin and cut it up ; be careful not to bi’eak the inside ; put in your hand and take out the lungs ; hold the hare over a basin to catch the blood ; cut it up in pieces ; take all the bones out, and lay th© fleshy parts aside. Put all the bones into a pot, cover w'oll with watei’, add turnip, carrot, stalk of celeiy, a few onions, and boil, if a young hare, for 1^ hours. Pour the blood thi’ough a hair sieve, add some w'atei’, and put it into a stewpan ; then stir it one way till it boils. Take out bones, bimis© vegetables well through a sieve, and add the blood which has been ali’eady boiled. Cut the flesh into small pieces, and put in with the i-est into the pot, and boil all together, stirring well, for li houi’s. Mix up seasoning — | lb. of flour of rice, 1 tablespoonful flour, 2 tablespoonfuls ketchup, pepper and salt, and a little bi’ownin

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