Hare Soup

Ingredients

• the remains of the hare
• an onion
• eight or nine sticks of celery

Method

1. 1

   Pick the best meat from the hare bones and cut into pieces.

2. 2

   Cover and leave in a cool place.

3. 3

   Put the rest (joints, bones, trimmings, forcemeat, and gravy) into a saucepan, cover with stock or water, add onion and celery, and simmer until bones are clean.

4. 4

   Rub through a sieve, return pulp and liquid to the pan, boil, season with salt and cayenne, add meat, and serve hot with port, lemon juice, and red currant jelly.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 32. The excerpt below is the record exactly as published.

Hare Soup. Neck of Mutton, boiled, with Parsley Sauce. Potatoes. Mashed Parsnips. Brown Bread Pudding. Cheese. Marketing. For the Day.— A Neck of Mutton. The butcher should be asked to joint the meat. Potatoes, Parsnips. For To-morrow.— If Kippered Salmon is not already in the house, a quarter of a pound of Kippered Salmon, cut into thin slices ; Muffins (January 29th). Breakfast. — Potted Grouse (January 7th). Toasted Bacon. — Bacon is never so delicate as when it is toasted before the fire, either on a forK or on the pins of an ordinary toaster. 'Bacon should be evenly cut. When fat it should be rather thick for toasting ; lean bacon may be cut thinner. Eggs poached separately in water and drained well may, if liked, be served with the bacon. They will be by many preferred to eggs fried in fat. When bacon is fried, the process of cooking should be carried on gently over a slow fire until i the fat looks transparent, without being browned. Bacon fat should always be carefully preserved, as it may be made useful in the pre- s] paration of various dishes. Vienna Bread (August 26th) ; Fried Hominy (February 12th). Luncheon. — Cold Meat Piquante (March 30tli) ; Fried Potatoes (February 2nd), j Baked Custard Tart. — Put half a pint of milk into a saucepan, with two or three inches of thin lemon-rind, or, if preferred, an inch of stick cinnamon.. Let it simmer gently till it is pleasantly flavoured. Sweeten it, let it cool, take out the flavour¬ ing ingredients, and add a small pinch of salt. Whisk three eggs lightly, and put them with the milk. Line a shallow tart- dish with good short crust, pour in the custard, grate a little nutmeg over the top, and bake in a gentle oven. If baked quickly the custard will be watery. If preferred, for economy’s sake, two eggs may be used, and a small tea-spoonful of corn-flour may be made into a smooth paste with a little cold milk, and boiled in the custard. Dinner. — Hare Soup. — Look over the remains of the hare, pick the best of the meat from the bones, and cut it into neat pieces convenient for serving. Cover these Gver, and leave them in a cool place till wanted. Put all the rest — inferior joints, bones, trimmings, and any forcemeat and gravy that may be left — into a saucepan, and cover them with stock made from bones, or, if it has all been used, 36 A YEAR'S COOKERY. with water, and add an onion and eight or nine sticks of celery

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