Hare Soup

Ingredients

• 1 fresh hare
• 1 oz. arrowroot
• 3 quarts water
• 1 sprig of parsley
• 1 sprig of thyme
• 1 blade of mace
• 2 Spanish onions
• 1 small carrot
• 1 head of celery
• 20 peppercorns
• 6 cloves
• 2 sweet bay-leaves

Method

1. 1

   Lake a fresh hare, and, when skinned, wipe it well with a cloth.

2. 2

   Cut it open, and take out the inside, taking great care not to lose any of the blood, which must be put aside for future use.

3. 3

   Cut the body into pieces, and put them in a saucepan with the water.

4. 4

   If the hare be poor, two pounds of beef may be added.

5. 5

   Let it boil, and skim; then add the vegetables and seasonings, and let all boil for an hour and a half.

6. 6

   Take out the meat from the back and upper joints of the hind-legs, and lay them aside.

7. 7

   Let the soup boil for two hours longer.

8. 8

   Then cut the remainder of the meat from the bones, and pound it in a mortar.

9. 9

   Return the soup to the saucepan; stir until boiling, and then pass as much as possible of the meat with the soup through a hair-sieve.

10. 10

    Put the soup into the saucepan with the pieces of hare which were laid aside, cut into dice, and also the arrowroot mixed with the ketchup.

11. 11

    Boil this for five minutes, stirring continually.

12. 12

    Let cool a little, and then add the blood, and stir always one way until the colour changes, and the soup is thick, but not boiling.

13. 13

    Season to taste, and serve with the pieces of hare in the tureen.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 26. The excerpt below is the record exactly as published.

HARE SOUP. 1 fresh hare. 1 oz. arrowroot. 3 quarts water. 1 sprig of parsley. 1 sprig of thyme. 1 blade of mace. 2 Spanish onions. 1 small carrot. 1 head of celery. 20 peppercorns. 6 cloves. 2 sweet bay-leaves

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