Hare Soup

Ingredients

• Take a Hare
• 2 Turnips
• 4 Carrots
• 6 Onions
• half a pound of Bacon
• 2 pounds of lean Beef
• a head of Celery
• a teaspoonful of sweet pepper
• one ditto of black pepper
• one of Cloves
• salt to your taste
• a bunch of sweet herbs
• 4 quarts of boiling Water

Method

1. 1

   Skin and cut hare into pieces, wash minimally.

2. 2

   Place in stewpan with turnips, carrots, fried onions, bacon, beef, celery, sweet pepper, black pepper, cloves, salt, herbs, and boiling water.

3. 3

   Simmer for 5 hours, strain, remove best parts of hare, thicken gravy with flour and mushroom ketchup.

Nutrition per serving

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 2. The excerpt below is the record exactly as published.

Hare Soup Take a Hare, skin it and cut it in pieces, wash it very little, put it in a stewpan with 2 Turnips, 4 Carrots, 6 Onions (fry the Onions a good browTi), half a pound of Bacon, 2 pounds of lean Beef, a head of Celery, a teaspoonful of sweet pepper, one ditto of black pepper & one of Cloves, salt to your taste, a bunch of sweet herbs, 4 quarts of boihng Water, let it simmer 5 hours, then strain it & take the best part of the Hare out, strain the gravey & thicken it with Flour & a little Mushroom Ketchup. The Beef must be fried also. Only a few Cloves. AN OLD-WORLD RECIPE BOOK Peas Soup Put Lettice leaves, pea-scods, old Peas, mint, an onion or two, some pepper corns & the crumb of a penny loaf, into a boiler of water & when these are all boiled tender rub them through a sieve ; then chop the heart of the lettice small and put into the boiler with young peas & thicken your soup with flower & butter, salt it to your taste. Scotch Soup Sheps Head and pluck to eight quarts of Water, six onions, one Carrot, one Turnip, and a bunch of 22 AN OLD-WORLD RECIPE BOOK parsley. Stew all together five hours, strain it from the Meat the next day, take off the fat, put in a teacupfuU of port wine, pepper, salt and cayenne to your taste, cut the tongue in small slices, 2 forcemeat balls. Prussian Soup Take 2 large Leeks, 4 roots of Cellery, 2 Carrots, 2 or 3 Turnips, i Onion, and i Potatoe ; cut them in small pieces and fry them with a small piece of Beef or Mutton drip- ping, and a pound of Beef or any other Meat cut small. Put all together in a large saucepan and keep it stewing for an hour without 23 AN OLD-WORLD RECIPE BOOK any water, then put two quarts of boiling water

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