Hare Soup, Economical

Ingredients

• Remains of cooked hare
• Second stock
• A small quantity of car-rot
• turnip
• and onion
• A little red currant jelly
• A bunch of herbs
• Rind of £ lemon
• 1 oz. butter
• A squeeze of lemon juice
• 1 oz. flour
• Seasoning

Method

1. 1

   Pick the best meat from bones, pound with stock, rub through a sieve.

2. 2

   Break bones, cover with stock, boil and skim.

3. 3

   Add vegetables, lemon rind, and spices, simmer for 2 hours.

4. 4

   Strain, remove fat, melt butter, brown flour, add stock, stir until boiling.

5. 5

   Add hare puree, red currant jelly, and season.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 66. The excerpt below is the record exactly as published.

Hare Soup, Economical (Potage de Lievre) Remains of cooked hare. Second stock. A small quantity of car- rot, turnip, and onion. A little red currant jelly. A bunch of herbs. Rind of £ lemon. 1 oz. butter or bacon fat. A squeeze of lemon juice. 1 oz. flour. Seasoning

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