Hare Soup (2)

Ingredients

• Skin hare
• 4 oz. butter
• all sorts of vegetables
• tablespoonful peppercorns
• salt

Method

1. 1

   Skin the hare and preserve the blood.

2. 2

   Cut hare into pieces and boil with cold water and vegetables.

3. 3

   Strain after boiling all day.

4. 4

   Brown hare pieces in butter, add stock, and simmer for 40 minutes.

5. 5

   Stir in blood and thicken with flour or ground rice, seasoning with salt and cayenne.

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 (2). Skin hare, and carefully preserve the blood. Wipe with a damp cloth, and out off all fleshy parts, which put away till next day. Cut up remainder of hare, and put it in pot wuth cold w^ater, and when boiling add all sorts of vegetables, and tablespoonful peppercorns. Boil all day, and strain. Next day, take 4 oz. butter, and Avhen hot, brown the pieces of hare slightly in this (cut up in little bits). Don’t TRIED FAVOURITES COOKERY BOOK. 7 let them get hard. Add a little of the stock, and simmer 40 minutes. Add blood, and stir one way till it boils. Add to stock which you have ready boiling, thicken with flour, or a teacupful ground rice, and season with salt

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