Puree of Hare Soup

Ingredients

• the remains of a hare that has been roasted
• a few slices of ham
• two whole onions
• a blade of mace
• two quarts of stock
• a faggot composed of a sprig of thyme, parsley, a little basil, and two cloves
• a pint of boiled claret or port
• enough broth to bring it to the consistence of cream
• a little butter

Method

1. 1

   Cut up the remains of a hare that has been roasted; put a few slices of ham into a stew-pan, then the hare, two whole onions, a blade of mace, two quarts of stock, and a bunch of mixed herbs.

2. 2

   Set it on a stove to simmer for two hours or more; strain it off, pull all the meat from the bones, and pound it with a lean ham boiled with it and the crust of two French rolls soaked in broth.

3. 3

   Rub the whole through a tammy with a pint of boiled claret or port and enough broth to bring it to the consistence of cream.

4. 4

   Put it in a stew-pan surrounded by a larger one of boiling water.

5. 5

   Work a little butter into it and serve with sippets.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 77. The excerpt below is the record exactly as published.

Puree of Hare Soup. Cut up the reniaiiis of a hare that has been roasted for a former dinner ; put a few shces of ham into a steAv- pan, then the hare, two whole onions, a bhide of mace, two quarts of stock, and a faggot composed of a sprig of thyme, parsley, a little basil, and two cloves ; set it on a stove to' simmer two hours or more ; strain it off, pull all the meat from the bones, and pound it with a lean ham boiled with it, and the crust of two French rolls which have been soaked in broth ; rub the whole through a tammy, with a pint of boiled claret or port, and enough broth to bring it to the consistence of cream ; put it in a stew-pan surrounded by a larger one of boiling water. Work a little butter

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