Hare Soup

Ingredients

• four glasses of portwine, or claret
• pieces of hare
• the blood you saved
• pointed tin strainer
• some of the soup from the stew-pan

Method

1. 1

   Incorporate the port wine or claret into the hare pieces and stew slowly until done.

2. 2

   Drain the liquor from the bones, set aside neat pieces of hare for serving.

3. 3

   Return the cooking liquor to the stew-pan, skim off grease, mix the saved blood with some soup, and add to the re-heating soup.

4. 4

   Serve over the preserved hare pieces.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 234. The excerpt below is the record exactly as published.

four glasses of portwine, or claret. When well incorporated, pom- this into the pan containing the pieces of hare, and let them stew in it very slowly till thoroughly done. Now drain off the liquor from the bones, Arc, put the neatest pieces of the hare on one side for eventual serving with the soup, and set them in the hairi' Hare soup. MENU FOR A DINNER OF SIX, 421 viarie-psm to keep warm. Next return the liquor in wliicli tlie hare was cooked to the stew-pan, set it on the fire, and let it throw up all grease, &c., in the form of scum, which skim off carefully. Now take a small sauce-pan, and mix therein the blood jou saved, and some of the soup from the st€w-pan : thoroughly amalgamate these (in the hain- viarie), and add the mixture slowly through the pointed tin strainer, to the gradually re-heating soup. Let it come nearly to the boil, and then serve it over the pieces of hare

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