HARE SOUP

Ingredients

• Cut the hare into pieces
• 1 ½ lb. of good beef
• three blades of mace
• two large onions
• three anchovies
• a little bacon or ham
• a bunch of sweet herbs
• cayenne
• a pint of port wine
• ½ lb. of French barley
• the crumbs of two penny rolls
• scald the liver

Method

1. 1

   Cut the hare into pieces and 1 ½ lb. of good beef.

2. 2

   Put into a jar with three blades of mace, two large onions, three anchovies, a little bacon or ham, a bunch of sweet herbs, cayenne, and a pint of port wine.

3. 3

   Stew in the oven for three hours; strain into a stew-pan; put in ½ lb. of French barley or the crumbs of two penny rolls, ready boiled; scald the liver, rub it through a sieve into the soup; place on the fire till near boiling.

4. 4

   Put toasted bread in the tureen, and pour the soup upon it.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 253. The excerpt below is the record exactly as published.

HARE SOUP.— Cut the hare into pieces, and 1 % lb. of good beef ; put into a jar with three blades of mace, two large onions, three anchovies, a little bacon or ham, a bunch of sweet herbs, cayenne, and a pint of port wine. Stew in the oven three hours ; strain into a stew-pan ; put in % lb. of French barley, or the crumbs of two penny rolls, ready boiled ; scald the liver

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