Scotch Hare Soup

Ingredients

• the hare
• a tablespoonful of butter
• two ounces of butter
• three tablespoonfuls of flour
• four quarts of cold water
• one carrot
• one head of celery
• three large onions

Method

1. 1

   Skin the hare, taking care to preserve the blood; cut the hare in pieces, wash it clean, cut off the fleshy parts of the back and hind legs; put all the rest in a stew-pan with a tablespoonful of butter; keep the cover on close, and let it stew for half an hour, stirring now and then.

2. 2

   In another saucepan, put about two ounces of butter and three tablespoonfuls of flour; brown it nicely.

3. 3

   Mix the blood with four quarts of cold water, strain it, and, with the rest of the meat, put it to the hare which is stewing, and add one carrot, one head of celery, and three large onions cut small; season with pepper and salt.

4. 4

   Let it boil for two to two and a half hours, according to the age of the hare.

5. 5

   Just before serving, pick out all the bones, the carrots, and celery.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 79. The excerpt below is the record exactly as published.

Scotch Hare Soup. Skin the hare, taking care to preserve the blood ; cut the hare in pieces, wash it clean, cut off the fleshy parts of the back and hind legs; put all the rest in a stew-pan with a tablespoonful of butter ; keep the cover on close, and let it stew half an hour ; stir it now and then. In another sauce- pan put about two ounces of butter, and three tablespoonfuls of flour ; brown it nicely. Mix the blood with four quarts of cold water, strain it, and, with the rest of the meat, put it to the hare which is stewing, and add one carrot, one head of celery, and three large onions

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