Hare Soup (French)

Ingredients

• Skin and wash a young hare, and cut it into small pieces
• six ounces of butter
• a sliced onion
• a bunch each of parsley
• thyme
• and sweet marjoram
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• Pour over them two quarts of broth
• two ounces of the stale crumb of bread
• a glass of claret
• Add salt to taste
• and cayenne to taste

Method

1. 1

   Fry hare pieces, butter, onion, herbs, salt, and pepper until browned.

2. 2

   Pour in broth and simmer for 1.5 hours.

3. 3

   Strain soup, keep best pieces warm, pound inferior joints with soaked bread, pass through a sieve, return to soup, add claret and blood if desired, season, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 702. The excerpt below is the record exactly as published.

sliced onions, a sprig each of parsley, marjoram, and thyme, a blade of mace, four or five cloves, a bay-le>af, and four shallots. Fry them for three or four minutes. Pour over them three quarts of good stock, and simmer gently for two hours from the time when the soup boils, being careful to clear ofiithescum as it rises. Strain the soup. Re- move the meat from the back of the hare, and put it aside. Pick off all the rest from the bones, and pound it and the ham in a mortar, with two ounces of stale bread-crumbs, which have been soaked in the liquid. Pass the paste through a sieve, mix it with half a pint of port, return it to the saucepan, and simmer a quarter of an hour longer. Season with salt and cayenne according to taste, put in the pieces from the back, and, when these are hot, serve immediately. Time, altogether, three hours. Probable cost, 2s. 6d. per quart, exclusive of the wine. Suffi- cient for eight or ten persons. Hare Soup (French). — Skin and wash a young hare, and cut it into small pieces. Take care of the blood, and put the pieces of hare into a stewpan, with six ounces of butter, a sUced onion, a bunch each of parsley, thyme, and sweet marjoram, a tea-spoonful of salt, and half a tea-spoonful of pepper. Fry these over a quick fire until lightly browned, but take care they do not burn. Pour over them two quarts of broth, and simmer gently for an hour and a hali, or until the meat is quite tender. Strain the soup, put the best pieces in a stevrpan to keep warm, and pick the meat from the inferior joints. Pound this in a mortar, and mix with it two ounces of the stale crumb of bread, which has been soaked in a little of the liquid. Pass the whole tlirough a sieve, and retui'n it to the . soup. Add a glass of claret, and the strained blood of the hare, if this is liked. Put the pieces of meat back into. the soup, add salt and cayenne to taste

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