Hare Soup

Ingredients

• the best of the meat from jugged hare
• the rest of the hare, bones and trimmings
• 2 or 3 outer sticks of celery
• a slice of stale bread
• as much good stock as will cover it
• a little cayenne to taste
• a squeeze of lemon

Method

1. 1

   Pick out the best meat from the hare and keep it cool.

2. 2

   Place the bones, trimmings, and gravy in a saucepan, cover with stock, and add celery and stale bread.

3. 3

   Simmer until the celery is tender, strain, and rub the celery through a sieve.

4. 4

   Mix the pulp with the stock, boil again, thicken if too thin, add cayenne and lemon, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 17. The excerpt below is the record exactly as published.

Hare Soup (made from the remains of jugged hare). —Pick out the best of the meat and divide it into very small pieces. Put these on a plate, cover them over, and keep in a cool place till wanted. Put all the rest of the hare, bones and trimmings, and stuffing and gravy, into a saucepan, pou'r over it as much good stock as will cover it, and add 2 or 3 outer sticks of celery and a slice of stale bread. Simmer all gently together till the celery is tender, strain it, pick out the bones, and rub the celery and remainder through a sieve. Mix the pulp with the stock, put the soup back m the saucepan, and let it boil up again. If too thin, thicken w ith a little cornflour. Add a little cayenne to taste, put in a squeeze of lemon

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