Hare Soup (Potage au Lievre)

Ingredients

• 1 small hare
• ½ lb. lean ham
• 3 qts. second stock
• 2 oz. good dripping or butter
• 2 onions
• 2 sticks of celery
• 2 small carrots
• 1 small turnip
• A bunch of herbs
• 1½ oz. flour
• 1 doz. peppercorns
• 1 blade of mace
• The rind of ½ lemon
• 1 table-sp. red-currant jelly
• 1 glass port
• Seasoning
• Some forcemeat balls

Method

1. 1

   Skin and paunch the hare, saving the liver and blood.

2. 2

   Cut the hare into small pieces.

3. 3

   Melt dripping or butter in a saucepan, add ham, onions, and hare.

4. 4

   Brown well, then add vegetables, herbs, lemon rind, spices, and stock.

5. 5

   Simmer for 4 to 5 hours, skimming as necessary.

6. 6

   Strain into a basin, cool, and remove fat.

7. 7

   Pound some hare meat with stock, rub through a sieve, and return to saucepan.

8. 8

   Brown flour, mix with stock, and add to soup.

9. 9

   Season and add wine, jelly, and blood just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 110. The excerpt below is the record exactly as published.

Hare Soup (Potage au Lievre) 1 small hare. J lb. lean ham. 3 qts. second stock. 2 oz. good dripping or butter. 2 onions. 2 sticks of celery. 2 small carrots. 1 small turnip. A bunch of herbs. 1J oz. flour. 1 doz. peppercorns. 1 blade of mace. The rind of £ lemon. 1 table-sp. red-currant jelly. 1 glass port. Seasoning. Some forcemeat balls

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