Potage a la Puree Lievre

Ingredients

• One Hare
• One ounce of Flour
• Two ounces of Butter
• Two Shalots
• One smaU Onion
• Small bouquet Garni
• Blade of Mace
• Quarter of a pound of lean Ham
• Half a pint of White Wine
• Salt
• Whole Pepper
• Cayenne
• Two pints Second Stock

Method

1. 1

   Cut up the hare in joints after it has been skinned and paunched.

2. 2

   Do not wash it.

3. 3

   Cut the bacon up in small pieces and butter a saucepan with the butter.

4. 4

   Put the bacon and the hare in the stewpan and fry a light brown; then add the onion, &c., also the wine; boil ten minutes, add the stock, and let this simmer gently for about one hour and a half; strain through a sieve, remove all the meat from the bones, and pound in a mortar; pass the meat through a fine hair-sieve, using the liquor by degrees to pass it through with.

5. 5

   Make it hot in a stewpan, but do not let it boil.

6. 6

   Add seasoning if required.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 6. The excerpt below is the record exactly as published.

Potage a la Puree Lievre. Ingredients. One Hare. One ounce of Flour. Two ounces of Butter. Two Shalots. One smaU Onion. Small bouquet Garni. Blade of Mace. Quarter of a pound of lean Ham* Half a pint of White Wine. Salt, Whole Pepper, Cayenne. Two pints Second Stock

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