Hare Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a large hare into pieces
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a red-herring ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
half a dozen large morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a pint of red wine ↝ Wine, red [Wine]
three quarts of water ↝ Water, tap [Tap water]
four ounces of French barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
crisped bread ↝ Bread, vegetable [Yeast breads]

Instructions (7)

Cut a large hare into pieces, and put it into an earthen mug, with three blades of mace, two large onions, a little salt, a red-herring, half a dozen large morels, a pint of red wine, and three quarts of water.
Bake it three hours in a quick oven, and then strain the liquor into a stew-pan.
Have ready boiled four ounces of French barley, and put in.
Just scald the liver, and rub it through a sieve with a wooden spoon; put it into the soup.
Let it over the fire, but do not let it boil.
Keep stirring till it is on the brink of boiling, and then take it off.
Put some crisped bread into your tureen, and pour the soup into it.

Original Text

Hare Soup.
CUT a large hare into pieces, and put it into an earthen mug, with three blades of mace, two large onions, a little salt, a red-herring, half a dozen large morels, a pint of red wine, and three quarts of water. Bake it three hours in a quick oven, and then strain the liquor into a stew-pan. Have ready boiled four ounces of French barley, and put in; just scald the liver, and rub it through a sieve with a wooden spoon; put it into the soup, let it over the fire, but do not let it boil. Keep stirring till it is on the brink of boiling, and then take it off. Put some crisped bread into your tureen, and pour the soup into it.—This is a most delicious rich soup, and calculated for large entertainments. If any other kind of soup is provided, this should be placed at the bottom of the table.

Notes

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