Hare Soup

Ingredients

• a fine hare
• two pounds of the shin of beef
• a gallon of cold water
• two onions
• three cloves in each
• two or three sliced carrots
• half a dozen peppercorns
• half a drachm of bruised celery-seed
• a dessert-spoonful of salt
• a bunch of sweet herbs
• two table-spoonfuls of ground rice or flour
• a little butter

Method

1. 1

   Skin and empty the hare, cut it into joints, and put it with the shin of beef into a saucepan with cold water.

2. 2

   Remove the scum as it rises, and when boiling, add onions, carrots, peppercorns, and celery-seed.

3. 3

   Simmer for two hours, then take out the best joints, remove the meat from the bones, and return the bones to the pot.

4. 4

   Simmer for another hour, adding salt and sweet herbs.

5. 5

   Fry onions in butter, mix with ground rice or flour, moisten with liquid, and add to the soup.

6. 6

   Strain, pound the meat, and return it to the soup.

7. 7

   Add blood if desired.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 700. The excerpt below is the record exactly as published.

hare soup may be made of the remains of cold roast hare. Chop it small, and put it with the stufiing and three quarts of water into a saucepan. Let it simmer gently for two houi-s. If no stuffing remains, the usual herbs and seasoning must be added. A table-spoonful of mushroom ketchup and a glass of red wine may be added, if liked. Sufficient for four or five persons. Hare, Roast, Liver Sauce for [sec Liver Sauce for). Hare, Roast, Mock.— Take the inside lean from a sirloin of beef, or a thick rump steak weighing about three pounds, spread on it some good hare forcemeat, roll and tie it securely with tape, and fasten it on a spit. Roast it be- fore a clear fire, baste liberally, and send good brown gravy' and red currant jeUy to table with it. Time, about an hour to roast. Probable cost, 4s. Sufficient for five or six persons. Hare, Roast, To Carve.— Insert the point of the knife under the shoulder, and cut from that down to the rump, along the sides of the backbone. The slices should be moderately thick. Another way of carving hare is to remove the shoulders and legs, and cut the back crosswise into four or fire pieces. This, however, can only be done when the haro is very young, or when it has been boned. When cooking is set about on a grand scale, the backbone of hares, and especially of old hares, is usually taken out, thus rendering the labour of cai-ring much easier. To separate the leg, put the knife between the leg and the back, and give it a little turn inwards at the KOASr HARE. joint, which you must try to hit and not to break by force. The shoulders must be taken off by cutting in a circular line round them. These last are known as the sportsman's pieces ; some prefer them, but generally they are thought little of, and are served only when the other portions of the hare are exhausted. The most delicate part is the back ; after that come the thighs. When every one is helped, take off the head. The upper and lower jaw should be divided by inserting the knife between them ; this wiU enable you to lay the upper part of the head conveniently on the plate. That being done, cut it in two. The ears and brains are highly-prized by connoisseurs. With each slice of hare some of the stuffing should be served. And some of the grarvj should accompany it. This is an important point, for roast hare is naturally dryish, and requires the aid of plenty of gravy to be properly relished. Hare, Sauce for.— Criunble three ounces of bread as if for bread sauce. Let it soak in port wine, and, when quite soft, beat it over the fire with an ounce of butter, a table-spoonful of red currant jelly, a little salt, and a table- spoonful of chilli vinegar. Serve as hot as possible. Time, a few minutes after the bread is soaked. Probable cost, 4d., exclusive of the wine. Sufficient for four or five persons. Hare, Sauce for (another way). — Fry a sliced carrot and a sliced onion in a little butter until lightly browned. Pour over them half a pint of brown sauce, nicely seasoned, add a blade of mace, a little salt and pepper, if necessary, and a quarter of a pint of stock, and simmer gently for half an hour. Strain the gravy, stir into it two table-spoonfuls of red ciuTant jelly and a table-spoonful of vinegar, and serve in a tureen. Probable cost, 6d. Sufficient for five or six petrsons. Hare Scollops (French).— Cut the fiUet or meaty part of the back of a hare into pieces half an inch thick and two inches wide. Put them with two ounces of butter into a stewpan, and fry them until Hghtlj browned. Pour oflE the butter, and put half a pint of good brown HAR ( 306 ) HAS, sauce into the pan ; thicken it with three tahlc- spoonfuls of the blood of the hare. Simmer gently for twenty minutes. Add a glass of port or Bm-gundy. Put the scollops into a croustade (see Croustadc) on a hot dish, pour the sauce over them, and serve. Probable cost, 8d., exclusive of the hare and wine. Sufficient for two or three persons. Hare Soup. — Take a fine hare, skin and empty it, cut it into joints, take out the eyes, spht the head in two, and put it, with two pounds of the shin of beef, cut into small pieces, into a saucepan, with a gallon of cold water. Eemove the scum as it rises, and, when the water boils, put with it two onions, with three cloves in each, two or three sliced carrots, half a dozen peppercorns, and haK a drachm of bruised celery-soed, tied in muslin. Let the soup simmer very gently for two hours, then take out the best joints, remove the meat from the bones, return the latter to the stewpan, and simmer again for another hour, during the latter part of whicli a dessert-spoonful of salt and a bimch of sweet herbs, tied in muslin, may be added. If these are put into the soup too soon, their flavour will evaporate. Fry two chopped onions in a little butter, mix very smoothly with them two table-spoonfuls of ground rice or flour

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