Hare Soup.- -(1) Chop 81b. each of beef and veal into small
pieces, and add lib. of bacon, also cut up. Put them in
a stewpan with two turnips, three onions, a bunch of
parsley, a handful of thyme, a little basil, four bay-leaves,
and three heads of celery. Pour in 1 pint of broth, set
the pan on a moderate fire, add a Hare cut in pieces, and
stir well until the meat is covered with a brown glaze.
Then sprinkle in 12oz. of flour, and mix in 2gal. of clear
broth or stock, and 1 pint of brown gravy. When the Hare
meat is quite tender, take it out, cut off twelve fillets from
the best parts, remove the rest from the bones, and pound
it in a mortar. Put it back in the liquor, pass it all through
a sieve into another saucepan, place it on the fire again, and
boil. Mix 2 table-spoonfuls of flour in a basin with four
times the quantity of port wine, add 1 teaspoonful of salt,
1 table-spoonful of sugar, and a pinch of cayenne✪ Hare Soup, and stir
it well, adding a breakfast-cupful of broth. Put it into the
soup when about to boil, add the fillets, stir well, and serve
very hot. A couple of heads of celery cut up small, dipped
in butter, and boiled until tender, may also be added if
approved of, and are considered a great improvement.
(2) Skin and draw a Hare, and cut it up into joints ; put
the pieces, with the blood, into an earthenware vessel that
Hares — continued.
holds about 3qts., and add 21b. of lean beef, cut up small,
a bunch of sweet herbs, two onions cut into quarters, a little
whole pepper and mace, and a few cloves. Pour in suffi-
cient boiling water to nearly fill the vessel, tie it over with
bladder, put it in a saucepan of water, and boil for three
or four hours. Strain off the soup, thicken it with a little
flour and butter, and stir in 1 table-spoonful of Worcester-
shire or Harvey’s sauce ; then boil it up again, and serve
with Hare forcemeat-balls and a few of the best pieces of
the meat from the Hare.
(3) Skin a Hare, half roast it, cut away all the meat from
the back in slices, and put it on one side for cooking other-
wise than in soup. Put a carrot, turnip, a little celery,
thyme, and parsley, a small blade of mace, six peppercorns,
a slice of ham, a few bacon bones, and four onions cut in
slices and fried, into a saucepan with the remainder of the
Hare cut up in small pieces, and pour over igall. of stock.
Place the pan on the fire, skim the stock well, cover the pan,
and boil the contents gently for three hours ; then strain,
remove all the fat, add 2 table-spoonfuls of cornflour to
thicken it, and boil up again. Dissolve two lumps of sugar
in a wineglassful of port wine, and pour it into the soup.
Serve hot.
Page 68 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hare Soup.- -(1) Chop 81b. each of beef and veal into small pieces, and add lib. of bacon, also cut up. Put them in a stewpan with two turnips, three onions, a bunch of parsley, a handful of thyme, a little basil, four bay-leaves, and three heads of celery. Pour in 1 pint of broth, set the pan on a moderate fire, add a Hare cut in pieces, and stir well until the meat is covered with a brown glaze. Then sprinkle in 12oz. of flour, and mix in 2gal. of clear broth or stock, and 1 pint of brown gravy. When the Hare meat is quite tender, take it out, cut off twelve fillets from the best parts, remove the rest from the bones, and pound it in a mortar. Put it back in the liquor, pass it all through a sieve into another saucepan, place it on the fire again, and boil. Mix 2 table-spoonfuls of flour in a basin with four times the quantity of port wine, add 1 teaspoonful of salt,
1 table-spoonful of sugar, and a pinch of cayenne, and stir it well, adding a breakfast-cupful of broth. Put it into the soup when about to boil, add the fillets, stir well, and serve very hot. A couple of heads of celery cut up small, dipped in butter, and boiled until tender, may also be added if approved of, and are considered a great improvement.
(2) Skin and draw a Hare, and cut it up into joints ; put the pieces, with the blood, into an earthenware vessel that
Hares — continued.
holds about 3qts., and add 21b. of lean beef, cut up small, a bunch of sweet herbs, two onions cut into quarters, a little whole pepper and mace, and a few cloves. Pour in sufficient boiling water to nearly fill the vessel, tie it over with bladder, put it in a saucepan of water, and boil for three or four hours. Strain off the soup, thicken it with a little flour and butter, and stir in 1 table-spoonful of Worcestershire or Harvey’s sauce ; then boil it up again, and serve with Hare forcemeat-balls and a few of the best pieces of the meat from the Hare.
(3) Skin a Hare, half roast it, cut away all the meat from the back in slices, and put it on one side for cooking otherwise than in soup. Put a carrot, turnip, a little celery, thyme, and parsley, a small blade of mace, six peppercorns, a slice of ham, a few bacon bones, and four onions cut in slices and fried, into a saucepan with the remainder of the Hare cut up in small pieces, and pour over 1gall. of stock. Place the pan on the fire, skim the stock well, cover the pan, and boil the contents gently for three hours ; then strain, remove all the fat, add 2 table-spoonfuls of cornflour to thicken it, and boil up again. Dissolve two lumps of sugar in a wineglassful of port wine, and pour it into the soup. Serve hot.
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Hare Soup