Hare Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (20)
Soup Base
Second Recipe
Instructions (9)
Hare Soup
  1. Skin the hare, and wash the inside well.
  2. Separate the limbs, legs, shoulders, and back; put them into a stewpan, with two glasses of port wine, an onion stuck with four cloves, a bundle of parsley, a little thyme, some sweet basil and marjoram, a pinch of salt, and cayenne pepper.
  3. Set the whole over a slow fire, and let it simmer for an hour; then add a quart of beef gravy and a quart of veal gravy; let the whole simmer gently till the hare is done.
  4. Strain the meat; then pass the soup through a sieve, and put a penny roll to soak in the broth.
  5. Take all the flesh of the hare from the bones, and pound it in a mortar, till fine enough to be rubbed through a sieve, taking care that none of the bread remains in it.
  6. Thicken the broth with the meat of the hare; rub it all together till perfectly fine, like melted butter, not thicker; heat it, and serve it up very hot.
  7. Be careful not to let it boil, as that will spoil it.
Another Hare Soup
  1. Half roast a good-sized hare; cut the back and legs in square pieces; stew the remaining part with five pints of good broth, a bunch of sweet herbs, three blades of mace, three large shalots, shred fine, two large onions, one head of celery, one dozen white pepper, eight cloves, and a slice of ham.
  2. Simmer the whole together three hours; then strain and rub it through a hair sieve with a wooden spoon; return the gravy into a stewpan; throw in the back and legs, and let it simmer three quarters of an hour before you send it to table.
Original Text
Hare Soup. Skin the hare, and wash the inside well. Separate the limbs, legs, shoulders, and back; put them into a stewpan, with two glasses of port wine, an onion stuck with four cloves, a bundle of parsley, a little thyme, some sweet basil and marjoram, a pinch of salt, and cayenne pepper. Set the whole over a slow fire, and let it simmer for an hour; then add a quart of beef gravy and a quart of veal gravy; let the whole simmer gently till the hare is done. Strain the meat; then pass the[39] soup through a sieve, and put a penny roll to soak in the broth. Take all the flesh of the hare from the bones, and pound it in a mortar, till fine enough to be rubbed through a sieve, taking care that none of the bread remains in it. Thicken the broth with the meat of the hare; rub it all together till perfectly fine, like melted butter, not thicker; heat it, and serve it up very hot. Be careful not to let it boil, as that will spoil it. Another. Half roast a good-sized hare; cut the back and legs in square pieces; stew the remaining part with five pints of good broth, a bunch of sweet herbs, three blades of mace, three large shalots, shred fine, two large onions, one head of celery, one dozen white pepper, eight cloves, and a slice of ham. Simmer the whole together three hours; then strain and rub it through a hair sieve with a wooden spoon; return the gravy into a stewpan; throw in the back and legs, and let it simmer three quarters of an hour before you send it to table.
Notes
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