Hare Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
The hare can be used for another dish afterwards.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 26. The excerpt below is the record exactly as published.
Hare Soup. — (Family Recipe.) — Take an old hare, wash it in several waters, cut it in small pieces, put it into three quarts of boiling water. Add half a teacupful of washed rice, two onions, a good bunch of herbs, and a little pepper and salt. Let the soup simmer for five hours, when it will be reduced to half the quantity. Strain it off. Melt in a saucepan an ounce of butter, mix with this an ounce of flour, and a glass of p art wine
Cook this with the app: pantry check, scaling, and the assistant.