Hare Soup

Ingredients

• Skin and draw a Hare
• a bunch of parsley
• a bunch of thyme
• a bunch of basil
• an onion stuck with two cloves
• a little mace
• salt and pepper to taste
• Igal. of stock
• f pint of red wine
• a few pieces of fried bread

Method

1. 1

   Cut the Hare into joints, put them in a saucepan with herbs, onion, mace, salt, and pepper.

2. 2

   Pour in stock and wine.

3. 3

   Boil, then simmer until tender.

4. 4

   Strain the soup, pound soaked breadcrumbs with meat, add to soup, warm without boiling.

5. 5

   Just before serving, add blood and serve over fried bread.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 69. The excerpt below is the record exactly as published.

a bunch of parsley, thyme, and basil, an onion stuck with two cloves, a little mace, and salt and pepper to taste; pour in Igal. of stock and f pint of red wine. Place the pan on the fire, boil up once, remove to the side of the fire, and simmer gently until the meat is done and quite tender. Strain off the soup, put a little bread- crumb in it to soak, squeeze it dry, and pound in a mortar with the meat cut off the bones of the Hare. When quite smooth, add it to the soup, a little at a time, strain it, and warm up again, without letting it boil. Just before serving, pour in the blood, and turn the whole into a tureen over a few pieces of fried bread. After the blood has been added, it must not boil, or it would be likely to curdle ; the heat of the soup being quite sufficient to cook the blood as much as is necessary. (5) Cut up a Hare into moderate-sized pieces, put them in a stewpan with one onion stuck with three cloves, a bunch of sweet herbs, J pint of port wine, and a small quantity of cayenne. Stew the Hare very gently at the side of the fire for an hour, then pour in a sufficient quantity of boiling broth to make the soup, and simmer very gently until the meat is tender. Drain the pieces of Hare, cut the meat off the bones, put it in a mortar, and pound. Strain the soup, return it to the saucepan, with the crumb of two French rolls and the pounded meat. Scald the liver, rub it through a fine hair sieve into the soup, and keep it close to the side of the fire, where it will boil gently. In cutting up the Hare the blood should be saved, so that at the last it may be added to the soup ; it will improve the colour, but care must be taken that it does not curdle. Put some sippets of toast or croutons of fried bread into a soup-tureen, pour the soup over them, and serve as quickly as possible. (6) Skin and clean a Hare, cut it into moderate-sized pieces, and put them into a saucepan, with some trimmings of scrag or a knuckle of veal, a cow-heel, a few sliced onions and carrots, a bunch of sweet herbs, a small quantity of mace, and 5qts. of water. When boiling, move the soup to the side of the fire, skim it constantly, and simmer for two hours. Take out the back and legs of the Hare, strip them of their meat, and return the bones to the soup, which keep simmer- ing for an hour or two longer. Next strain the soup through a fine sieve, pour it into a clean saucepan, and mix in 4 wine- glassfuls of either red or white wine, and the pieces of meat from the legs and back cut into small square pieces. Boil for ten or fifteen minutes longer, then turn it into a soup- tureen, and serve at once, with a plate of sippets of toast or croutons of fried bread. (7) Cut four or five large onions into quarters, put them into a saucepan containing salted water, and boil until nearly done ; then take thorn out, drain, and put them into a stewpan with a little water to finish cooking, adding a little sugar, salt, and pepper. Dust the onions over with flour, pour in ^ pint of broth to the liquor, reduce it over a moderate fire, and strain. Cut off the shoulders of a Hare, and put them in a For deta'ls respecting Culinary Processes, Utensils, Sauces, <£-c., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 749 Hares — con tinned. saucepan with one or two of its legs, chopped in halves, and the neck and breast ; put in also a pat of butter, a hunch of sweet herbs, and a few peppercorns ; then place the pan over a fire, and fry until the flesh is a light brown. Toss the pan frequently. Dust over again with flour, and pour in gradually a little warmed broth and 1 wineglassful of white wine. The gravy should be a little thick. Put the pan over the fire again, and as soon as it boils, remove it to the side and let it remain until the meat is quite done. Take out the meat, drain it, pound in a mortar, and pass it through a sieve. Remove the fat from the soup, mis in the pounded Hare, take the pan off the fire, add a little cayenne, pour it through a conical sieve into a soup-tureen, and serve with small croutons of fried bread. (8) Skin and clean two Hares, cut them into pieces, put them into a saucepan with -Jib. of bacon cut up small, and add ilb. of butter. Cook the pieces of Hare until browned, and let the whole of the preparation get cold ; then add 2 table-spoonfuls of flour, 1 pint of red wine, 2 pints of rich consomme, and a bunch of sweet herbs, also lqt. of mushrooms, \ two onions, two cloves, and cayenne, mace, and pepper to taste. ] Bring the liquor to the boil, remove the saucepan to the side of the fire, and cook gently, skimming frequently, until . the meat is done. Take out the meat, remove any projecting bones, put it with the pieces of bacon into another saucepan, : strain in the liquor, and boil up once more before serving-. This is supposed to resemble turtle soup. (9) Cut the Hare into joints as if for jugged Hare, and put them over the fire with 4db. of lean beef, a good slice of ham, four onions peeled and cut small, two carrots scraped, washed, and cut small, a small bunch of parsley, a sprig of winter savory, a sprig of lemon-thyme, a little salt, whole black pepper and allspice, three blades of mace, and lgall. of water. Let it boil till lqt. of the water is evaporated ; then take out the Hare, strain the soup, and add 1 pint of port wine. Boil the soup up again, pour it over the Hare in a tureen, and serve it very hot. Hare Soup with Quenelles. — Skin and draw a Hare

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