Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Hare Soup
From Cassell's dictionary of cookery, 1892
Serves 6
The quality of the port wine is crucial; avoid bad wine.
A modern interpretation · AI-generated from the original record
Ingredients
- half a bottle of port wine
- one single hare
- a very little piece of cinnamon
- a few cloves
- a little lemon-juice
Method
Prepare hare soup by rubbing the meat through a tamis or wire sieve.
Keep the best part of the meat to add to the soup after it is made.
Stew the bones and other ingredients, then rub through a sieve.
No thickening is required.
Nutrition per serving
7Calories
0 gProtein
2 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 42. The excerpt below is the record exactly as published.
hare soup, which is not really, or should not be, a thick soup, though of course it could not be called clear. Hai-e soup requires port wine, and not sherry, and of course the same observations that applied to sheny apply to the port. If you cannot afford or obtain real port, don't put in any bad wine to spoil the hare. In France Burgundy is used for dressing hare; but in England the imitation port is, if anything, a more horrible compound than the imitation sherry. What the effect of adding this compound to hare soup would be I camiot say, beyond that it would be as certain to spoil it as an equal quantity of blacking would. Hare will bear a large quantity of port wine. One of the greatest living cooks recom- mends half a bottle of port wine to one single hare. This is extravagant; but there is no doubt that the soup would be all the better for it. I would here mention the fact that whenever port wine is used in cooking, a few cloves, a very little piece of cinnamon, and a little lemon-juice
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