Hare Soup
Serves 8
A potato and carrot may be added with the celery if desired. Stir constantly to prevent the blood from curdling.
A modern interpretation · AI-generated from the original record
Ingredients
- One hare
- two pounds shin of beef
- four quarts cold water
- one onion
- one head of celery
- one teaspoonful whole white pepper
- one teaspoonful whole black pepper
- one tablespoonful salt
- two ounces flour of rice
- one tablespoonful mushroom catchup
- one tablespoonful Worcester sauce
Method
Skin the hare and carefully remove the entrails without losing any blood.
Pour the blood into a large soup-pan with water, add the beef cut into small pieces, and the bone.
Wipe the hare, cut it into pieces, and stir in the pan over a slow fire until boiling.
Add onion, celery, salt, and peppercorns; cover and simmer for two hours.
Remove back parts and legs, boil the remainder for an additional hour and a half.
Cut meat from back and legs into small pieces.
Strain the soup through a sieve, return the liquor to the pan, mix rice-flour with catchup and Worcester sauce, add to the soup with the meat, stir until boiling, and simmer for ten minutes.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 17. The excerpt below is the record exactly as published.
HARE SOUP. 15 Hare Soup. — One hare, two pounds shin of beef, four quarts cold water, one onion, one head of celery, one tea- spoonful whole white pepper, one tea-spoonful whole black pepper, one table-spoonful salt, two ounces flour of rice, one table-spoonful mushroom catchup, one table-spoonful Worce- ster sauc
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