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| "In the latter part of the autumn of 1878, between half-past three and four in the morning, I was leisurely walking home from the house of a sick friend. A middle-aged woman, apparently a nurse, was slowly following, going in the same directio... Read more of In Tavistock Place {93} at Scary Stories.ca | Informational.ca Privacy |
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Other Recipes from SOUPS.Soup MaigreLenten Soup Crecy Soup (soubise Blanche.) Sydney Soup Cabbage Soup Fish Soup Lobster Soup White Macaroni Soup Egg Soup Kidney Soup Pea Soup Lentil Soup Scotch Broth Jersey Soup Tomato Soup Carrot Soup Semolina Soup Vegetable Soup Pumpkin Soup Onion Soup Milk Soup Haricot Bean Soup Brown Macaroni Soup Oyster Soup |
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.
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