Hare Soup

Ingredients

• The remains of a roast or jugged hare
• A blade of mace
• Six peppercorns
• Two ounces of butter
• Two ounces of flour
• Two quarts of second stock
• Two large onions
• A bunch of herbs
• A wineglass of sherry or port wine

Method

1. 1

   Slice the onions into a stewpan with the butter and herbs, fry for about a quarter of an hour; stir in the flour, add the remains of the hare, stock, mace, peppercorns, and salt to taste.

2. 2

   Let it simmer gently for about four hours, then strain through a hair sieve, rubbing through as much of the pulp as possible; put it into a clean stewpan, bring to the boil, add a wineglass or more of sherry or port wine, and serve.

3. 3

   If made from a roast hare, add the saved blood at the same time as the stock.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 2. The excerpt below is the record exactly as published.

HARE SOUP Ingredients The remains of a roast or A blade of mace, jugged hare. Six peppercorns. Two ounces of butter. Salt. Two ounces of flour. Two quarts of second stock. Two large onions. A wineglass of sherry or port A bunch of herbs

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