Hare Soup

Ingredients

• Cut up a pair of hares
• two onions
• a carrot
• a head of celery
• some parsley
• thyme
• a blade of mace
• a clove or two
• salt
• pepper
• a little browned flour

Method

1. 1

   Fry the best pieces of hare until light brown.

2. 2

   Boil inferior pieces with vegetables and seasonings until meat falls off bones.

3. 3

   Strain, return to pot, add gravy from frying pan, simmer until tender, and thicken with browned flour.

Nutrition per serving

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 42. The excerpt below is the record exactly as published.

HARE SOUP. Cut up a pair of hares mto neat, small pieces ; take all the nicest bits and fr}' them a light brown. Have a pot of stock, and into it put the infe- rior pieces of the hare, two onions, a carrot, a head of celery, some parsley and thyme, a blade of mace, a clove or two, salt and pepper. Let this all boil till the meat falls off the bones, then pass it through a sieve. Put the soup back into the pot, use some of it to make gravy over the bits of hare in the frj-ing pan, then turn the contents of the frying pan into the soup pot, let it simmer until the meat is tender, then slightly thicken the soup with a little browned flour

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