HARE SOUP

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Soup Base
Roux
Seasoning and Finishing
Instructions (12)
  1. After the hare is skinned, wipe it clean on the outside.
  2. Keep the blood in a basin.
  3. Place the hare in a pot with cold water, and a small nap-bone broken.
  4. When it boils, skim and draw to side of fire to boil for four hours.
  5. Put in one carrot, one head celery, and one onion.
  6. When the hare is done, keep some of the best parts to serve in tureen.
  7. Make a brown roux with three ounces of clarified fat, three ounces of flour, and the blood of hare, and brown over the fire.
  8. Add the stock of hare, draw to side of fire to throw up the scum.
  9. Skim it well, and pass through a hair sieve.
  10. Return to pot and put in the pieces of hare.
  11. Pepper and salt.
  12. When in the tureen, put in a glass of port wine.
Original Text
HARE SOUP. After the hare is skinned, wipe it clean on the outside. Great care must be taken not to lose the blood. Keep the blood in a basin. Place the hare in a pot with cold water, and a small nap-bone broken; when it boils, skim and draw to side of fire to boil for four hours; put in one carrot, one head celery, and one onion. When the hare is done, keep some of the best parts to serve in tureen, then make a brown roux with three ounces of clarified fat, three ounces of flour, and the blood of hare, and brown over the fire; then add the stock of hare, draw to side of fire to throw up the scum. Skim it well, and pass through a hair sieve; return to pot and put in the pieces of hare; pepper and salt. When in the tureen, put in a glass of port wine.
Notes
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