Superlative Hare Soup

Ingredients

• Cut down a hare
• about a pound of lean meat
• three moderate-sized mild onions
• three blades of mace
• a faggot of thyme
• sweet marjoram
• parsley
• about three quarts of good beef stock
• the crumb of two French rolls
• half a pint of port wine
• season it with salt
• season it with cayenne

Method

1. 1

   Cut down a hare into joints and put into a soup-pot with lean meat, onions, mace, thyme, marjoram, parsley, and beef stock.

2. 2

   Let it stew gently for two hours.

3. 3

   Strain the soup and pound the meat from the hare with the liquor, French roll crumbs, and port wine.

4. 4

   Simmer for 20 minutes, season, and serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 58. The excerpt below is the record exactly as published.

SUPERLATIVE IIARE SOUP. Cut down a hare into joints, and put into a soup-pot, or large stew- pan, with about a pound of lean nain, in thick slices, three moderate' sized mild onions, three blades of mace, a faggot of thyme, sweet mar- soram, and parsley, and about three quarts of good beef stock. Let it stew very gently for full two hours from the time of its first beginning to boil, and more, if the hare be old. Strain the soup and pound together very fine the slices of ham and all the flesh of the back, legs, and shoulders of the hare, and put this meat into a stew- pan with the liquor in which it was boiled, the crumb of two French rolls, and half a pint of port wine. Set it on the stove to simmer twenty minutes; then rub it through a sieve, place it again on the stove till very hot, but do not let it boil : season it with salt and cayenne, and send it to table directly. Hare, 1 ; ham, 12 to 16 oz. ; onions, 3 to 6 ; mace, 3 blades ; fag- got of savoury herbs ; beef stock, 3 quarts : 2 hours. Crumb of 2 rolls ; port wine, £ pint ; little salt and cayenne : 20 minutes. A LESS EXPENSIVE IIARE SOUP.* Pour on two pounds of neck or shin of beef and a hare well washed and carved into joints, one gallon of cold water, and when it boils and has been thoroughly skimmed, add an ounce and a half of salt, two onions, one large head of celery, three moderate-sized carrots, a tea- spoonful of black peppercorns, and six cloves. Let these stew very gently for three hours, or longer, should the hare not be perfectly tender. Then take up the principal joints, cut the meat from them, mince, and pound it to a fine paste, with the crumb of two penny rolls (or two ounces of the crumb of household bread) which has been soaked in a little of the boiling soup, and then pressed very dry in a cloth ; strain, and mix smoothly with it the stock from the remainder of the hare ; pass the soup through a strainer, season it with cayenne

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