Hare Soup

Ingredients

• In cutting up the hare
• lean gravy beef
• a piece of ham or lean bacon
• some carrots
• a bunch of mixed herbs
• a little flour
• some peppercorns
• cayenne
• salt
• some crumbled bread
• three quarts of water
• two glasses of port

Method

1. 1

   Place the hare in a stewpan with lean gravy beef, ham or bacon, carrots, mixed herbs, flour, peppercorns, cayenne, salt, crumbled bread, water, and port.

2. 2

   Cook for six hours, then strain through a sieve, restoring the better parts of the hare to the soup.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 1. The excerpt below is the record exactly as published.

Hare Soup This soup is better prepared the day before it is needed, for it takes six hours to cook. In cutting up the hare save as much of the blood as possible, also the liver. Place in a stewpan with lean gravy beef and a piece of ham or lean bacon, some carrots, a bunch of mixed herbs, a little flour, some peppercorns, cayenne, salt, and some crumbled bread, three quarts of water, and two glasses of port

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