Hare Soup

Ingredients

• half a pound of butter
• three quarters of a pound of flour
• half a pound of streaked bacon
• five quarts of water
• two onions
• a head of celery
• a bunch of parsley
• thyme
• bay-leaves
• a blade of mace
• four cloves
• one ounce of salt
• a little pepper

Method

1. 1

   Melt butter in a stewpan, add flour and bacon, stirring until lightly browned.

2. 2

   Add hare pieces and stir until set.

3. 3

   Fill with water, add onions, celery, parsley, thyme, bay leaves, mace, and cloves.

4. 4

   Boil, season, and simmer until hare is done.

5. 5

   Remove best pieces, pound inferior meat, return to soup, sieve, boil for 10 minutes, and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 23. The excerpt below is the record exactly as published.

Hare Soup. Put half a pound of butter into a stewpan, and, when melted, add three quarters of a pound of flour, and half a pound of streaked bacon, cut into very small pieces; keep stirring over the fire until becoming lightly browned. You have previously cut up a hare into neat smallish pieces; put them into a stew- pan, and keep stirring round over the fire until they are set; then fill it up with five quarts of water; add two onions, a head of celery, a bunch of parsley, thyme, and bay-leaves, a blade of mace, and four cloves; when boiling, season with one ounce of salt and a little pepper

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