Rabbit Soup

Ingredients

• a good-sized hare
• two tablespoonfuls of olive oil
• an onion sliced
• a bay leaf
• a saltspoonful of celery seed
• two quarts of boiling water
• a level teaspoonful of salt
• a saltspoonful of pepper
• a teaspoonful of kitchen bouquet
• a teaspoonful of mushroom ketchup
• two hard-boiled eggs
• half a lemon cut in thin slices

Method

1. 1

   Skin, clean and singe a good-sized hare; cut off the hindlegs and shoulders, divide the remaining part into three pieces.

2. 2

   Put two tablespoonfuls of olive oil in a saucepan; add an onion sliced.

3. 3

   Cook slowly without browning.

4. 4

   Cut the rabbit into pieces; roll each piece in flour, drop the pieces in the oil, shake until golden brown.

5. 5

   Add a bay leaf, a saltspoonful of celery seed, and two quarts of boiling water; bring to boiling point and skim; cover and simmer gently for an hour and a half; add a level teaspoonful of salt and a saltspoonful of pepper.

6. 6

   Take up the hare, remove the meat from the bones, cut it in blocks.

7. 7

   Strain the soup, return it to the kettle; add the meat, a teaspoonful of kitchen bouquet and a teaspoonful of mushroom ketchup.

8. 8

   Put into a tureen two hard-boiled eggs, and half a lemon cut in thin slices; pour the soup over this, and serve at once with crescent-shaped croutons.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 2. The excerpt below is the record exactly as published.

RABBIT SOUP It is a well-known fact that clear soap made from rabbit or Belgian hare, especially the latter, has a greater amount of nourishment than clear soup made from beef and mutton. Skin, clean and singe a good-sized hare ; cut oflf the hindlegs and shoulders, divide the remain- ing part into three pieces. Put two tablespoon- fuls of olive oil in a saucepan ; add an onion sliced. Cook slowly without browning. Cut the rabbit into pieces ; roll each piece in flour, drop the pieces in the oil, shake until a golden brown, being care- ful not to brown the oil. Add a bay leaf, a salt- spoonful of celery seed, and two quarts of boiling water ; bring to boiling point and skim ; cover and simmer gently for an hour and a half ; add a level teaspoonful of salt and a saltspoonful of pepper. Take up the hare, remove the meat from the bones, cut it in blocks. Strain the soup, return it to the kettle; add the meat, a teaspoonful of kitchen bouquet and a teaspoonful of mushroom ketchup. Put into a tureen two hard-boiled eggs, and half a lemon cut in thin slices

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