Hare Soup (another and a richer way)

Ingredients

• Cut a hare into neat joints
• four ounces of butter
• half a pound of lean ham, cut small
• two sliced carrots
• two sliced onions
• a sprig of parsley
• a sprig of marjoram
• a sprig of thyme
• a blade of mace
• four or five cloves
• a bay-leaf
• four shallots
• Pour over them three quarts of good stock
• two ounces of stale bread-crumbs
• half a pint of port
• Season with salt
• and cayenne according to taste

Method

1. 1

   Fry the hare joints, butter, ham, carrots, onions, herbs, mace, cloves, bay-leaf, and shallots for 3-4 minutes.

2. 2

   Pour in stock and simmer for 2 hours, skimming off scum.

3. 3

   Strain the soup, pound the meat with soaked bread-crumbs, mix with port, return to saucepan, and simmer for 15 minutes.

4. 4

   Season and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 702. The excerpt below is the record exactly as published.

Hare Soup, (another and a richer way). — Cut a hare into neat joints, and put them into a stewpan, with four ounces of butter, half a pound of lean ham, cut small, two sliced carrots, two sliced onions, a sprig each of parsley, marjoram, and thyme, a blade of mace, four or five cloves, a bay-le>af, and four shallots. Fry them for three or four minutes. Pour over them three quarts of good stock, and simmer gently for two hours from the time when the soup boils, being careful to clear ofiithescum as it rises. Strain the soup. Re- move the meat from the back of the hare, and put it aside. Pick off all the rest from the bones, and pound it and the ham in a mortar, with two ounces of stale bread-crumbs, which have been soaked in the liquid. Pass the paste through a sieve, mix it with half a pint of port, return it to the saucepan, and simmer a quarter of an hour longer. Season with salt and cayenne according to taste, put in the pieces from the back, and, when these are hot, serve immediately. Time, altogether, three hours. Probable cost, 2s. 6d. per quart, exclusive of the wine. Suffi- cient for eight or ten persons. Hare Soup (French). — Skin and wash a young hare, and cut it into small pieces. Take care of the blood, and put the pieces of hare into a stewpan, with six ounces of butter, a sUced onion, a bunch each of parsley, thyme, and sweet marjoram, a tea-spoonful of salt, and half a tea-spoonful of pepper. Fry these over a quick fire until lightly browned, but take care they do not burn. Pour over them two quarts of broth, and simmer gently for an hour and a hali, or until the meat is quite tender. Strain the soup, put the best pieces in a stevrpan to keep warm, and pick the meat from the inferior joints. Pound this in a mortar, and mix with it two ounces of the stale crumb of bread, which has been soaked in a little of the liquid. Pass the whole tlirough a sieve, and retui'n it to the . soup. Add a glass of claret, and the strained blood of the hare, if this is liked. Put the pieces of meat back into. the soup, add salt and cayenne to taste, and, when it is quite hot, Tsithout boiling, serve at once. Time, three hours. Probable cost, Is. 6d. per quart, ex- clusive of the wine. Sufficient for five or six persons. Hare Soup; Mock. — Takeji bullock's heart. "Wash and clean it, cut away the fat, pipes, &c., and soak it in vinegar and water for twelve houra. Drain the water from it, and cut it into slices, place these in a deep jar which has a closely-fitting lid belonging to it, and jpour over it three quarts of water. Add a large onion stuck with six cloves, a small limip of sugar, half a dozen peppercorns, a bunch of savoury herbs, a piece of bread toasted till it is brown and hard, and two ounces of butter, rolled in flour. Place the lid on the jar, put it into a saucepan of boihng water, and let it remain for five or six hours. The water in the saucepan must be replenished as it boils away, and it must never be so high that it ■Nvill reach to the top of the jar. If at the end of five hours the meat is quite tender, take it up ; if not, let it remain another hour. Pound it in a mortar with the toasted bread, pass it through a sieve, and mix it again with the gravy. Season it with salt and a little cayenne, and add more thickening, if required. A glass of port is an improvement. Probable cost of bullock's heart, 2s. 6d. Sufficient for six or eight persons. Hare, Stewing. — Cut up a hare into neat joints. Put these into a stewpan with a pint and a half of good gravy, fo'or ounces of raw ham, cut into dice, four shallots, a sprig of parsley

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