vegetarianvegangluten-freedairy-freenut-free
Thick Hare Soup, No. 2
From Cookery and housekeeping, 1882
Serves 6
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- After opening the hare
- three or four pints of water
- 1/2 lb. of onions
- 12 black peppercorns
- a few leaves of celery to flavour
- potatoes if liked
Method
Cut the meat into small pieces and boil with water, onions, and peppercorns for four hours.
Strain, add blood, and bring to boiling point.
Let it simmer for twenty minutes, adding celery leaves and potatoes if desired.
Nutrition per serving
37Calories
1 gProtein
9 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 35. The excerpt below is the record exactly as published.
Thick Hare Soup, No. 2. After opening the hare be careful to reserve the blood in a basin. Cut the meat into small pieces, and put it on to boil with three or four pints of water, •^ lb. of onions, i carrot, and I2 black peppercorns. Let it boil for four hours ; strain and add the blood, stirring it till it comes to boiling point. Let it remain on the fire for twenty minutes, adding a few leaves of celery to flavour, and potatoes if liked
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