Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Hare Soup
From Cookery and housekeeping, 1882
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- I hare — newly killed
- I carrot
- I root of celery
- 3 onions
- I oz. peppercorns — tied in a muslin bag
- I bunch of fine herbs
- Salt to taste
- I tablespoonful of ground rice
Method
Cut the hare into pieces, saving the blood.
Place pieces in water (1 quart per pound of hare) and let stand for an hour.
Add blood, strain into stock-pot, add hare, and simmer for three hours.
Pass through a sieve, add ground rice, and simmer.
Reserve fillets of hare to serve with the soup.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 35. The excerpt below is the record exactly as published.
HARE SOUP. Hare Soup. (From 'Dainty Dishes,' by Lady H. St. Clair.) I hare — newly killed ; I carrot ; I root of celery ; 3 onions ; I oz. peppercorns — tied in a muslin bag ; I bunch of fine herbs ; Salt to taste ; I tablespoonful of ground rice
Cook this with the app: pantry check, scaling, and the assistant.