Imitation Hare Soup

Ingredients

• 1 lb. gravy beef
• small piece of turnip
• 1 teaspoonful of red currant jelly
• 1 tablespoonful of claret or port wine
• 1 quart water or stock
• seasoning
• 2 oz. flour

Method

1. 1

   Cut up the meat, dip in seasoned flour, and brown in the butter.

2. 2

   Brown the onion, which is stuck with cloves.

3. 3

   Remove meat and onion and brown flour.

4. 4

   Add the water and boil, then put back the meat and vegetables.

5. 5

   Simmer gently from one and a half to two hours.

6. 6

   Strain.

7. 7

   Return to the saucepan and add flavouring, also forcemeat balls made as follows: Mix together and make into small balls.

8. 8

   Fry and add to the soup.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 21. The excerpt below is the record exactly as published.

Imitation Hare Soup l lb. gravy beef, small piece of turnip, 1 teaspoonful of red currant jelly. 1 tablespoonful of claret or port wine. 1 quart water or stock, seasoning, 2 oz. flour

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