nut-free
Imitation Hare Soup
From The "A1" cookery book, 1901
Serves 5
Forcemeat balls can be made separately.
Presented as published in 1901. 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
- 1^ lbs. gravy beef
- r oz. butter
- 1 slice lean bacon
- 1 onion
- 2 cloves
- 1 small carrot
- 1 oz. flour
- 1 bunch of sweet herbs
- 1 dessert-spoon of mushroom catsup
- 1 teaspoon of Harvey’s sauce
- 1 quart water or stock
- 1 bay-leaf
- 6 peppercorns
- a small piece of turnip
- a sprig of parsley
- 1 large wineglass of port or claret
Method
Cut the beef into small pieces and flour them.
Heat butter in a stew-pot, add onion stuck with cloves and flour.
Brown the beef, then add water or stock, vegetables, and bacon.
Simmer gently for 1.5 hours, strain, cool, and skim off fat.
Before serving, heat and add wine and sauces, seasoning to taste.
Serve with forcemeat balls.
Nutrition per serving
535Calories
30 gProtein
20 gCarbs
39 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 11. The excerpt below is the record exactly as published.
Imitation Hare Soup. — 1^ lbs. gravy beef, r oz. butter, 1 slice lean bacon, 1 onion, 2 cloves, 1 small carrot, 1 oz. flour, 1 bunch of sweet herbs, 1 dessert-spoon of mushroom catsup, 1 teaspoon of Harvey’s sauce, 1 quart water or stock, 1 bay-leaf, 6 peppercorns, a small piece of turnip, a sprig of parsley, 1 large wineglass of port or claret
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