Hare Soup

Ingredients

• 2 oz. of butter
• sliced lean ham
• shallots
• onion
• mace
• thyme
• bay-leaf
• 2 quarts of standard broth
• a little boiled rice
• a little wine
• some tincture of cayenne

Method

1. 1

   Cut the hare into convenient pieces and fry them with butter, ham, shallots, onion, mace, thyme, and bay-leaf until brown.

2. 2

   Add broth and boil for an hour and a quarter.

3. 3

   Strain the broth, pick the meat off the bones, and pound it with a little boiled rice if thick soup is desired.

4. 4

   Dilute the paste with broth and pass it through a tammy.

5. 5

   Unite the rest of the broth with the puree, point with wine and cayenne.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 135. The excerpt below is the record exactly as published.

Hare Soup is a semi-clear piorde of hare in standard broth. It is semi-clear because the puree is in clouds, and settles quickly when the soup is at rest, leaving the soup clear. This form has the finest taste, but it may be bound with a roux, and become thick. Hare soup is an English dish ; it is not used on the Continent, and most French cookery- books contain no recipe for its production.! Cut the hare into convenient pieces, and fry them, with 2 oz. of butter, sliced lean ham, shallots, onion, mace, thyme, and bay-leaf, to a brown colour ; add 2 quarts of standard broth, and boil j for an hour and a quarter ; then strain the broth from the hare, pick the meat off the bones, comminute and pound it thoroughly (with a little boiled rice if the soup is to be thick) ; then dilute the paste with broth and pass it through * Quail soup is by some rrench writers termed d la Faberl, after Pfere Fabert, an ecclesiastic who travelled annually to the Provence in the Bee- fi(jue season. Cf. F., 304. The quail purie is sometimes mistermed bisque— e.g., F., 328. t Slices of grouse in grouse soup have been inappropriately called ‘ scollops.’ _ t Gouff^ loc. cit., p. 397, has a recipe, and, as it is an English national dish, properly terms it ‘d I'Anglaise.’ He prescribes the liaison of blood of the hare. This liaison the Germans practise on the ragoOt of hare, or jugged hare. 204 THE SPIRIT OF COOKERY a tammy ; unite the rest of the broth with the puree, point with a little wine and some tincture of cayenne

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