Hare Soup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Soup Base

an old hare that is good for nothing else than soup, cut in pieces
a pound and a half of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
two or three shankbones of mutton well cleaned ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a slice of lean bacon or ham ↝ Beef, bacon, cooked [Bacon]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
two quarts of boiling water ↝ Water, tap [Tap water]

Flavoring

an anchovy cut in pieces
a spoonful of soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
a little Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Garnish

A few fine forcemeat balls, fried of a good brown

Instructions (2)

Take an old hare that is good for nothing else than soup, cut in pieces, and put it with a pound and a half of lean beef, two or three shankbones of mutton well cleaned, a slice of lean bacon or ham; an onion, and a bunch of sweet herbs: pour on it two quarts of boiling water: cover the jar, in which you put these, with bladder and paper, and set it in a kettle of water: simmer till the hare is stewed to pieces: strain off the liquor, and give it one boil, with an anchovy cut in pieces, and add a spoonful of soy, and a little Cayenne and salt.
A few fine forcemeat balls, fried of a good brown, should be served in the tureen.

Original Text

Hare Soup.

Take an old hare that is good for nothing else than soup, cut in pieces, and put it with a pound and a half of lean beef, two or three shankbones of mutton well cleaned, a slice of lean bacon or ham; an onion, and a bunch of sweet herbs: pour on it two quarts of boiling water: cover the jar, in which you put these, with bladder and paper, and set it in a kettle of water: simmer till the hare is stewed to pieces: strain off the liquor, and give it one boil, with an anchovy cut in pieces, and add a spoonful of soy, and a little Cayenne and salt. A few fine forcemeat balls, fried of a good brown, should be served in the tureen.

Notes

—