Hare Soup

Ingredients

• 1 good hare
• i£ lbs. scrag end neck of beef
• 1 breakfastcupful oatmeal
• 1 breakfastcupful flour
• 2 teaspoonfuls celery seed
• 1 large onion
• 1 large carrot
• 8 quarts cold water
• pepper and salt

Method

1. 1

   Combine all ingredients in a large pot and simmer until the hare is tender and flavors meld.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 3. The excerpt below is the record exactly as published.

pepper and salt, adding a small piece of butter and a little more water if necessary. M. R. ARTICHOKE SOUP. 2 lbs. Jerusalem artichokes. 1 J lbs. stock. 1 pint milk or milk and cream. 1 leek. 1 small piece of celery. 1 oz. butter. Squeeze of lemon juice. Pepper and salt. Wash and peel artichokes and put into water with the lemon juice. Wash celery and leek and cut in small pieces. Put but- ter, artichokes, celery and leek into a stewpan and sweat over the fire for a few minutes. Add stock and boil till vegetables are tender. Rub through a wire sieve and return to pan. Add pepper and salt, cream and lemon juice, and allow the whole to heat through but do not boil. A. S. BROWN SOUP. 1 lb. leg of beef. 1 carrot, a onions. A piece of celery. Small piece of turnip. 3 quarts of water. 1 teaspoonful of sugar, pepper and salt. Have the pot thoroughly dry, then place the sugar in it and let it get quite brown. Then add one teaspoonful of butter and the marrow from the bone, and allow it to become smoking hot. 16 Cut the meat into small pieces and fry till quite brown, also the vegetables cut up and then add the water and allow all to boil for 4 hours. Strain and add two tablespoonfuls of flour mois- tened with water, return to the saucepan and stir over the fire until it boils, — season and serve. Mrs. D. R. Kilpatrick. CAULIFLOWER SOUP. A good sized cauliflower, i quart white stock, i oz. butter. A grate of nutmeg. i oz. flour. Yolks of two eggs. Seasoning. A small piece of sugar. Break the flower in small branches and soak it in salt and water. Heat the stock ; mix the flour and butter in a saucepan ; add the stock, stir until it boils. Throw in the cauliflower, and boil with the lid off till quite tender. Press all through a hair sieve and warm it again. Just before serving add the beaten yolks mixed with a little milk ; add seasoning, and serve with fried crofitons of bread. Miss Watson, 130 Holland Street, Glasgow. CELERY SOUP. 6 heads of celery. I t oz. of butler. 1 lb. lean ham. | Cream. 4 pints of white stock. Cut down the white parts of celery and boil in the stock with the ham cut up and the butter. Simmer gently for a full hour, and drain through a sieve. Return the liquor to pan, and stir in very carefully a few tablespoonfuls of cream. Season to taste, and serve with pieces of toasted bread. Mrs. Dobbie, Hollandbush, by Glasgow, CHICKEN SOUP. 1 fowl. 1 onion. 2 ozs. vermicelli. A piece of celery, parsnip, and turnip. Some chopped parsley. 1 teacupful of cream, or 1 breakfastcupful of milk. 23 quarts of water. Salt, pepper, mace and cloves. Cut up fowl and put it into water when it is nearly boiling. 17 Add vegetables, giblets, mace and cloves, and boil all for 2 hours. Strain, and add vermicelli crushed, cream, parsley, some pieces of fowl and seasoning. Return to saucepan and boil for 5 minutes. Miss Watson, 130 Holland Street, Glasgow. COCK-A-LEEKIE. 3 lbs. of the upper end of a leg I 2 or 3 dozen leeks. of beef. 5 lb. prunes. An old fowl. I Allspice, mace and salt. Put the meat and fowl in a pot with enough water to cover them, and the white parts of the leeks cut in pieces. Stew till the meat is tender, skimming it well, and half an hour before serving add the prunes and season with allspice, mace and salt. The leeks should be blanched, and as many used as will thicken the soup. Mrs. Watson, Helensburgh. DUTCH SOUP. 1 quart of white stock. 1 teacupful of carrot. 1 teacupful of green peas. 1 teacupful of cucumber. 1 oz. of butter. 1 oz. of flour. 2 or 3 yolks of eggs. | pint of milk or cream 1 teaspoonful of sugar. Salt and pepper. Mix in a basin the butter and flour, and add a little cold stock to it, mix this into the hot stock. Mix yolks and cream and add very carefully to stock, and also the vegetables and seasonings. The carrot and cucumber must be cut in shape like peas, and the vegetables are boiled in separate pans till tender. White stock may be made either from veal or fowl. Miss J. P. Watson, Glasgow. GIBLET SOUP (Canadian). 3 sets of giblets. 1 or 2 lbs. of gravy beef. A scrag end of mutton. The bone of a knuckle of veal. A large spoonful salt. 3 onions. 2 small tomatoes. A bunch of sweet herbs. A teaspoonful white pepper. Scald and clean the giblets and stew them with the other in- 18 gredients in five pints of water, and simmer till the gizzards are quite tender. Skim it well and add a quarter of a pint of cream, two teaspoonfuls of mushroom powder, an ounce of butter mixed with a dessertspoonful of flour, boil for a few minutes, season with a large spoonful of tomato ketchup and some cayenne. Miss Robertson, 62 Prince Albert Street, Crosshill. GRAVY SOUP (Canadian). The bones of a rump of beef. A piece of the neck. A piece of butter. An onion stuck with cloves. 1 tomato. Some celery, lettuce, spinach, turnip, and carrot. A glass of port wine. Put the bones and neck on with water, and boil all the goodness from them and strain off the liquor. Put a piece of butter in a stewpan and brown it and add the onion and the other vegetables, the liquor and some salt and pepper. Boil all together, put in sippets of bread dried by the fire, and the wine. Serve it up with a roll toasted and laid in the middle. You may add green peas, tops of asparagus, and button onions steamed if in season. Miss Robertson, 62 Prince Albert Street, Crosshill. HARE 1 good hare. i£ lbs. scrag end neck of beef 1 breakfastcupful oatmeal. 1 breakfastcupful flour. Jamaica and bla SOUP, 2 teaspoonfuls celery seed 1 large onion. 1 large carrot. 8 quarts cold water

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