Hare Soup

Ingredients

• I hare
• 1 lb. gravy beef
• 1 carrot
• 1 turnip
• 1 onion
• 1 sprig of parsley
• 1 bay-leaf
• 12 peppercorns
• 1 blade of mace
• 2 oz. butter
• 3 quarts water
• 1 glass port wine

Method

1. 1

   Joint the hare and cut it and the beef into small pieces.

2. 2

   Fry the hare and meat in butter until browned, then add the vegetables and fry slightly.

3. 3

   Add cold water and other ingredients except the wine, and simmer gently for five hours.

4. 4

   Pour off the stock, cool, remove fat, strain, and rub meat through a sieve into the stock.

5. 5

   Thicken with flour if necessary, add port wine, and season to taste.

6. 6

   Serve with forcemeat balls.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 11. The excerpt below is the record exactly as published.

Hare Soup. — I hare, 1 lb. gravy beef, 1 carrot, 1 turnip, 1 onion, 1 sprig of parsley, 1 bay-leaf, 12 peppercorns, 1 blade of mace, 2 oz. butter, 3 quarts water, 1 glass port wine

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