356. HARE SOUP A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (18)
  1. Skin and paunch a hare, and cut it up into legs (divided into three pieces each), shoulders (divided into two parts each), back (divided into six pieces), and head (divided in halves).
  2. Place a stewpan on the stove-fire containing butter, carrot, onions, and celery. Fry these of a light colour.
  3. Add the pieces of hare to the stewpan and fry them brown.
  4. Shake a good handful of flour over the hare and stir.
  5. Moisten with half a bottle of port wine, adding a garnished bouquet, three cloves, and a blade of mace.
  6. Add two quarts of blond de veau.
  7. Stir the whole on the fire until it boils, then take it off and set it by the side to boil gently for an hour and a quarter.
  8. During this time, skim off the butter and other impurities as they rise to the surface.
  9. Take out the pieces of hare from the sauce and place them on a dish.
  10. Select the finest pieces of meat, remove the bones, and set these pieces aside in a soup-pot.
  11. Clear the remainder of the meat from the bones.
  12. Pound the remaining meat thoroughly with the vegetables from the sauce.
  13. Mix the pounded meat and vegetables back with the sauce.
  14. Pass the whole mixture through a tammy into a purée.
  15. Pour the purée onto the reserved pieces of hare in the soup-pot.
  16. If the soup is too thick, add a little blond de veau to thin it.
  17. Just before sending to table, make the soup hot, but do not let it boil.
  18. Ascertain that its seasoning is palatable and serve.
Original Text
356. HARE SOUP A L'ANGLAISE. SKIN and paunch a hare, and cut it up as follows:—first take off the legs close to the loins, and divide them into three pieces, slip the shoulders off and cut them into two parts, cut the back into six pieces, and divide the head in halves. Next place a stewpan on the stove-fire, containing four ounces of butter, a carrot, two onions, a head of celery cut into small slices, and fry these of a light colour; then add the pieces of hare, over which, when also fried brown, shake a good handful of flour, and moisten with half a bottle of port wine, at the same time adding a garnished bouquet, three cloves, a blade of mace, and two quarts of blond de veau; stir the whole on the fire until it boils, then take it off and set it by the side to boil gently for an hour and a quarter, taking care in the meantime to skim off the butter, &c., as it rises to the surface. Take out the pieces of hare when done, from the sauce, and place them on a dish; select the finest pieces of meat, remove the bones, and set these pieces aside in a soup-pot; clear the remainder of the meat from the bones, and pound it thoroughly, with the vegetables, from the sauce; when these are pounded, mix them again with the sauce and pass the whole through a tammy into a purée, and pour it on to the pieces of hare reserved in the soup-pot. Observe, that this soup must not be thick, consequently it may be necessary after passing it through the tammy to add a little blond de veau to thin it. Just before sending to table, make the soup hot, but be careful that it does not boil; ascertain that its seasoning be palatable, and serve.
Notes
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