Hare Soup, Uncle Sam

Ingredients

• a large Belgian hare
• two sliced onions
• one carrot
• one stalk of leek
• one-half stalk of celery
• a few pepper berries
• two cloves
• three bay leaves
• two sprigs of thyme
• three ounces of butter
• three spoonfuls of flour
• two gallons of water
• one pound of lentils
• one glassful of sherry wine
• salt
• Cayenne pepper

Method

1. 1

   Cut the saddle and hind legs from a large Belgian hare, and put the remainder in a roasting pan with two sliced onions, one carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two cloves, three bay leaves, two sprigs of thyme, and three ounces of butter.

2. 2

   Season with salt and pepper, and roast until done.

3. 3

   Sprinkle with three spoonfuls of flour, and roast again until the flour is brown.

4. 4

   Put in a casserole with two gallons of water and a little salt and one pound of lentils, and boil for four hours.

5. 5

   Force all that is possible through a fine sieve.

6. 6

   Roast the legs and saddle of the hare, cut the meat in half-inch squares, put the strained soup back in the casserole, bring to a boil, add the cut-up hare meat and one glassful of sherry wine, and season if necessary with salt and Cayenne pepper.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 219. The excerpt below is the record exactly as published.

Hare soup, Uncle Sam Pirn olas Sand dabs, meuniere Roast leg of lamb, au jus Lima beans Mashed potatoes Romaine salad Crepes Suzette Demi tasse Poached eggs, Velour. Split two English muffins, toast and butter them, lay a slice of broiled ham on top of each, a poached egg on top of the ham, and cover with Bearnaise sauce. Filet mignon, Monegasque. Broil some small tenderloin steaks, place on a platter, lay a slice of broiled tomato on top of each, and garnish with the bottoms of fresh artichokes filled with Parisian potatoes. Pour sauce Madere, to which has been added some sliced green olives, over the steaks. Hare soup, Uncle Sam. Cut the saddle and hind legs from a large Belgian hare, and put the remainder in a roasting pan with two sliced onions, one carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two cloves, three bay leaves, two sprigs of thyme, and three ounces of butter. Season with salt and pepper, and put in oven and roast until done. Then sprinkle with three spoonfuls of flour, and roast again until the flour is brown. Then put in a casserole with two gallons of water and a little salt and one pound of lentils, and boil for four hours. Then force all that is possible through a fine sieve. Roast the legs and saddle of the hare, and cut the meat in half-inch squares. Put the strained soup back in the casserole, bring to a boil, add the cut-up hare meat and one glassful of sherry wine, and season if necessary with salt and Cayenne pepper

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