Hare Soup (English Style)

Ingredients

• the half of a hare
• three ounces of fat bacon cut in dice
• the same quantity of butter
• two tablespoonfuls of flour
• half a bottle of claret
• one quart of broth
• a small bouquet garni
• one dozen small button mushrooms
• an onion
• a little cayenne
• two cloves
• a little grated nutmeg
• salt to taste

Method

1. 1

   Fry hare pieces with bacon and butter, add flour, claret, broth, bouquet garni, mushrooms, and spices.

2. 2

   Simmer for an hour, bone hare, return meat to broth, add quenelles, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 20. The excerpt below is the record exactly as published.

HARE SOUP (ENGUSH STYLE). Cut in small parts the half of a hare ; fry the pieces in a stewpan with three ounces of fat bacon cut in dice, and the same quantity of butter; when the pieces of hare are browned let them get cold in the stewpan ; then add two tablespoonfuls of flour, half a bottle of claret, one quart of broth, a small " bouquet garni," one dozen small button mushrooms, an onion, a little cayenne, two cloves, a little grated nutmeg, and salt to taste

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