Home Recipes Cook Books Food Categories Featured

Hare Soup

(Soups.) - (The Lady's Own Cookery Book)







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

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 Hare Soup.



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.

Other Recipes


Hare Soup

Half roast a hare, and, having cut away the meat in long slices from the

backbone, put it aside to make an entree. Fry four onions; take a

carrot, turnip, celery, a small quantity of thyme and parsley,

half-a-dozen peppercorns, a small blade of mace, some bacon-bones or a

slice of lean ham, with the body of the hare cut up into small pieces;

put all in two quarts of water with a little salt. When you have

skimmed the pot, cover close and allow it to boil gently for three

hours, then strain it; take off every particle of fat, and having

allowed the soup to boil up, add the contents of a tin of Nelson's

Extract of Meat, and thicken it with a dessertspoonful of potato-flour;

stir in two lumps of sugar, a glass of port wine, and season if

necessary.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1129 times.

Home Made Cookies.ca