Thick Hare Soup, No. 2

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

1. 1

   Cut the meat into small pieces and boil with water, onions, and peppercorns for four hours.

2. 2

   Strain, add blood, and bring to boiling point.

3. 3

   Let it simmer for twenty minutes, adding celery leaves and potatoes if desired.

Nutrition per serving

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

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