Hare Soup

Ingredients

• some really good stock
• a head of celery
• a little port wine
• a little more lemon-juice
• too much currant jelly
• brown thickening

Method

1. 1

   Use the remains of the jugged hare and add to the stock with celery.

2. 2

   Boil for an hour or more until the celery is tender.

3. 3

   Strain off the meat, remove bones, and rub the meat and celery through a wire sieve into the stock.

4. 4

   Adjust thickness with brown thickening and add port wine and lemon juice to taste.

5. 5

   Add slices of hare just before serving, ensuring the soup does not boil.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 72. The excerpt below is the record exactly as published.

hare soup is best made from fresh hare, in which case as much as possible of the blood of the hare should be preserved, and used in the soup. However, it will be often found ex- pedient to use up the remains of the jugged hare by converting it into hare soup for the following day. I will proceed to explain the best method of doing this : — First you must have ready some really good stock ; next pick out all the best-lookjng pieces of meat — little slices from the back are best — and put them by on a plate, to be added to the soup at the last moment ; next take all the remains of the hare, add it to the stock with, if possible, a head of celery ; let it all boil for an hour or more, till the celery is quite tender, How to Cook Hare. i79 strain off the meat, take out carefully all the bones, which will be found after this boiling to be quite white and dry, and then, with a good-sized wooden spoon, rub all the meat and celery through a wire sieve into the stock. This will take time ; but recol- lect, the one secret of good hare soup is the fact of the meat of the hare being rubbed through the sieve help- ing to make the soup not only thicker, but materially affecting the taste. Indeed, I may go farther, and say the excellence of the soup is in proportion to the amount of hare-flesh rubbed through the sieve. Should, therefore, the soup look a little thin, allow it to boil away and decrease in quantity. Of course, the taste will much depend upon the amount of jugged hare left ; but a little port wine may be added at the finish, as the flavour of wine in soups is very apt to go off after they have been boiled for any length of time. A little more lemon-juice may be added near the finish, but avoid putting in too much currant jelly. Some persons think hare soup should be absolutely sweet. For my part, I think this a mistake ; besides, red- currant jelly can always be added if wished, but can- not be taken out of the soup. The soup should be made slightly thicker by means of brown thickening

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