214. Hare Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Yield: 2.0 tureens
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three quarters of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pound of streaky bacon, cut into very small pieces
a hare into neat smallish pieces
five quarts of water ↝ Water, tap [Tap water]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
one ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
A glass of wine ↝ Wine, rice [Wine]

Instructions (4)

Put half a pound of butter into a stewpan, and, when melted, add three quarters of a pound of flour, and half a pound of streaky bacon, cut into very small pieces; keep stirring over the fire until becoming lightly browned.
You have previously cut up a hare into neat smallish pieces; put them into the stewpan, and keep stirring round over the fire, until they are set; then fill it up with five quarts of water, add two onions, a head of celery, a bunch of parsley, thyme, and bay-leaves, a blade of mace, and four cloves; when boiling, season with one ounce of salt and a little pepper, and let it simmer at the corner until the pieces of hare are done, which would be in about an hour if a young hare, but double that time if a very old one; the better plan is to try a piece occasionally.
When done, take out the best pieces, and the inferior ones pound in a mortar, removing the bones, put it back in the soup, and pass all through a tammy, boil for ten minutes, and put it again into a stewpan, and serve.
A glass of wine may be added.

Original Text

214. Hare Soup.—Put half a pound of butter into a stewpan, and, when melted, add three quarters of a pound of flour, and half a pound of streaky bacon, cut into very small pieces; keep stirring over the fire until becoming lightly browned. You have previously cut up a hare into neat smallish pieces; put them into the stewpan, and keep stirring round over the fire, until they are set; then fill it up with five quarts of water, add two onions, a head of celery, a bunch of parsley, thyme, and bay-leaves, a blade of mace, and four cloves; when boiling, season with one ounce of salt and a little pepper, and let it simmer at the corner until the pieces of hare are done, which would be in about an hour if a young hare, but double that time if a very old one; the better plan is to try a piece occasionally. When done, take out the best pieces, and the inferior ones pound in a mortar, removing the bones, put it back in the soup, and pass all through a tammy, boil for ten minutes, and put it again into a stewpan, and serve. The above quantity would be sufficient for two tureens. A glass of wine may be added. Rabbit, pheasant, grouse, partridge, and other game soups, may be made in the same way.

Notes

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