Hare Soup with Wine
From The encyclopaedia of practical cookery, 1892
Serves 8
Serve immediately after boiling.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 69. The excerpt below is the record exactly as published.
a bunch of sweet herbs, J pint of port wine, and a small quantity of cayenne. Stew the Hare very gently at the side of the fire for an hour, then pour in a sufficient quantity of boiling broth to make the soup, and simmer very gently until the meat is tender. Drain the pieces of Hare, cut the meat off the bones, put it in a mortar, and pound. Strain the soup, return it to the saucepan, with the crumb of two French rolls and the pounded meat. Scald the liver, rub it through a fine hair sieve into the soup, and keep it close to the side of the fire, where it will boil gently. In cutting up the Hare the blood should be saved, so that at the last it may be added to the soup ; it will improve the colour, but care must be taken that it does not curdle. Put some sippets of toast or croutons of fried bread into a soup-tureen, pour the soup over them, and serve as quickly as possible. (6) Skin and clean a Hare, cut it into moderate-sized pieces, and put them into a saucepan, with some trimmings of scrag or a knuckle of veal, a cow-heel, a few sliced onions and carrots, a bunch of sweet herbs, a small quantity of mace, and 5qts. of water. When boiling, move the soup to the side of the fire, skim it constantly, and simmer for two hours. Take out the back and legs of the Hare, strip them of their meat, and return the bones to the soup, which keep simmer- ing for an hour or two longer. Next strain the soup through a fine sieve, pour it into a clean saucepan, and mix in 4 wine- glassfuls of either red or white win
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