Hare Soup (Puree)

Ingredients

• Make your ordinary amount of stock from a shin and a half of beef
• clean, and cut up the hare
• with a bacon, or ham bone
• three Bombay onions cut into quarters
• three carrots sliced
• a bag containing a dessert-spoonful each of marjoram, thyme, and parsley
• the rind of two limes
• a dozen pepper corns
• melt a couple of ounces of butter
• work into it a good table-spoonful of flour
• add half a pint of portwine
• a table-spoonful of red currant jelly
• a table-spoonful of crystal vinegar

Method

1. 1

   Make stock from beef, soak hare pieces in cold water.

2. 2

   Add hare, bacon bone, onions, carrots, herbs, lime rind, and peppercorns to stock.

3. 3

   Simmer for three hours, strain, cool, and pound meat to a paste.

4. 4

   Mix with soup and blood, add butter and flour, then gradually add soup and pounded meat.

5. 5

   Add port wine, jelly, and vinegar, boil to thicken.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 243. The excerpt below is the record exactly as published.

Hare soup, (Puree.) , , ., i • i i • -, IS, however, another and a richer kind of soup, with which the pounded meat of the hare is in- corporated, which has many devoted admirers. It is composed in the following way : — Make your ordinary amount of stock from a shin and a half of beef. As the stock is being made, clean, and cut up the hare, saving the blood. Let the pieces soak for half an hour, or so, in cold water. When the beef gravy is ready, put the pieces of hare into a large stew-pan with a bacon, or ham bone, or a few lean slices of either, an anchovy, three Bombay onions cut into quarters, three carrots sliced, a bag con- taining a dessert-spoonful each of marjoram, thyme, and parsley, the rind of two limes, and a dozen pepper corns, 46 433 MENU FOR A PARTY OF SIX. and cover the Tvhole with the stock. Let this simmer very gently for three hours, after it has once slowly attained boiling point. At the end of that time, strain the liquor from the meat, &c., and set it to get cool. Pick the meat out, and lay the pieces on a large dish. Choose the back fillets, pick the meat from the bones, and pound it to a paste in a mortar, moistening it with a little soup to assist the operation ; as soon as you have got the meat satisfactorily pounded, work it through the sieve, and save the pulp that you get carefully. Now take another stew pan, place it on the fire, melt a couple of ounces of butter in it, and work into it a good table-spoonful of flour ; when you have got a nice paste, add a little soup with which the blood has been mixed, continue stirring, and, with the aid of an assistant, go on adding soup, and pounded meat, till you have exhausted the whole, stirring without ceasing ; now add half a pint of portwine, a table-spoonful of red currant jelly, and a table-spoonful of crystal vinegar

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