Hare Soup

Ingredients

• 1 hare
• 2 oz. butter
• 1 sprig parsley
• 1 blade mace
• 1 teaspoonful pepper
• 1 carrot
• 1 oz. flour
• Thyme and mai’joram
• 8 cloves
• 1 tablespoonful salt
• 1 pint port wine
• 1 onion
• 5 pints water
• 1 piece celery

Method

1. 1

   Cut the hare into small pieces, put it into a saucepan with the vegetables cut into pieces, herbs, spice, salt, pepper, and water; simmer these gently, three hours.

2. 2

   Pass through a wire sieve, picking out the best pieces of meat.

3. 3

   Cut them in small pieces, add to the soup with the wine and flour mixed.

4. 4

   Boil five minutes, and serve.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 8. The excerpt below is the record exactly as published.

HARE SOUP. INGREDIENTS. 1 hare 2 oz. butter 1 sprig parsley 1 blade mace 1 teaspoonful pepper 1 carrot 1 oz. flour Thyme and mai’joram 8 cloves 1 tablespoonful salt \ pint port wine 1 onion 5 pints water 1 piece celery

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