Hare Soup (The Gentlewoman)

Ingredients

• half an ounce of butter
• half a pound of meat
• an ounce and a half of butter
• a carrot
• a turnip
• three onions
• a leek
• a strip of celery
• a few peppercorns
• a bunch of herbs
• two or three mushrooms
• three ounces of cornflour
• four quarts of good brown stock
• a glass of port wine

Method

1. 1

   Pound hare meat with butter.

2. 2

   Chop carcass and bones, fry with butter, carrot, turnip, onions, leek, celery, peppercorns, and herbs for 20 minutes.

3. 3

   Mix in cornflour and stock, boil, skim, and simmer for 2 hours.

4. 4

   Rub through a sieve, add pounded meat, reheat, and serve with profiteroles and port wine.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 64. The excerpt below is the record exactly as published.

turnips in about one hour after. Put it over the fire and allow the whole to boil very slowly, until the beef is done to rags and the vegetables tender. Strain the soup and let it stand till the next day ; then skim ofi" the fat, and when thoroughly heated, add a little walnut ketchup, and send it to table with toasted bread cut into dice, with- out the crust. This soup can be varied by adding vermicelli, vegetables, etc., and the sediment can be used for hashes or gravies. Green- Pea Soup. — Make a little good gravy from a knuckle of veal and part of a neck of mutton ; take half a peck of young green peas, boil and beat them to a pulp in a marble mortar ; then add a little of the gravy, and strain through a hair sieve to take out all the pulp ; put all together with a little salt, whole pepper, and a quarter of a pound of butter, let it have a boil; then SOUP MAKING 95 put into your tureen, and have ready a gill of young peas boiled to put in. Green Pea Soup {dried peas). — Soak some dried green peas for twenty-four hours in cold water, drain and put them on to boil in fresh water for four hours, then add a handful of spinach ; when this is tender rub all through a sieve, add to the pulp a sufficiency of well-flavoured stock ; re-heat, and serve with strips of custard made of rice-flour, boiled in a little stock mixed with the yolk of an egg and steamed in small moulds. Hare Soup (The Gentlewoman), — Cut the flesh from a hare and pound it with half an ounce of butter to half a pound of meat ; chop up the carcass and bones, put them in a stewpan with an ounce and a half of butter, a carrot, turnip, three onions, a leek, a strip of celery, a few pepper- corns, a bunch of herbs, and two or three mushrooms. Fry them for about twenty minutes, then mix in three ounces of cornflour and four quarts of good brown stock (made from game bones if possible) ; let all boil up. Skim and simmer gently for a couple of hours and rub through a fine sieve, add the pounded meat to it, re-heat and serve with profiteroles ; add a glass of port wine

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