Hare Soup

Ingredients

• a hare
• a glass of port wine
• two onions
• a bunch of sweet herbs
• a little cayenne pepper
• a quarter of a pound of French barley
• toasted bread

Method

1. 1

   Cut the hare into pieces, put into a stew-pan with port wine, onions, sweet herbs, and cayenne pepper.

2. 2

   Simmer for one hour, then cover with boiling broth and simmer until the meat is done.

3. 3

   Remove the flesh, strain the broth, add barley, scald the liver, rub it into the soup, pound the meat, return it to the soup, and heat until near boiling.

4. 4

   Add the blood from the hare before serving.

As published

This recipe was extracted from Recipes for the million (1891), page 97. The excerpt below is the record exactly as published.

HARE SOUP. — Cut a hare into pieces, put into a stew-pan with a glass of port wine, two onions stuck with cloves, a bunch of sweet herbs, and a little cayenne pepper ; simmer slowly for one hour, then cover the whole with good boiling broth, and simmer slowly till the meat is done. Remove the flesh and let it drain ; strain the broth through a hair sieve, put in a quarter of a pound of French barley, or the crumbs of a twopenny loaf ; scald the liver, rub it through a sieve into the soup. Take the meat from the bones, and pound it in a mortar, return it to the soup, and place on the fire till near boiling. When ready to serve up, add the blood from the hare ; this will darken the soup, but take care that it does not curdle. Serve with toasted bread

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