Hare Soup

Ingredients

• 1 hare
• 1 carrot
• 2 cloves
• 2 stalks of celery, or 4 teaspoonful celery seeds
• 2 oz. butter
• 2 quarts cold water
• 1 lb. shin of beef
• 1 onion
• 1^ teaspoonful salt
• A bunch of sweet herbs
• 2 oz. flour
• 1 glass of port

Method

1. 1

   Clean and joint the hare; cut up the beef, put into a saucepan with the cold water and salt, bring slowly to the boil, and skim thoroughly.

2. 2

   Meanwhile, heat the butter in another saucepan, and fry in the vegetables (cut up) a nice brown and the flour; add to this the hare, beef, stock, and all the above ingredients, and simmer slowly for 2 hours; lift out the best joints and remove the meat; pass the soup through a wire sieve; add the pieces of hare and forcemeat balls, simmer 15 minutes; add the wine, and pour into the tureen.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 2. The excerpt below is the record exactly as published.

HARE SOUP. 1 hare 1 carrot 2 cloves 2 stalks of celery, or 4 teaspoonful celery seeds 2 oz. butter 2 quarts cold water Clean and joint the hare ; saucepan with the cold water 1 lb. shin of beef 1 onion 1 teaspoonful peppercorns 1^ teaspoonful salt A bunch of sweet herbs 2 oz. flour 1 glass of port

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