TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 749
Hares — con tinned.
saucepan with one or two of its legs, chopped in halves, and
the neck and breast ; put in also a pat of butter, a hunch
of sweet herbs, and a few peppercorns ; then place the pan
over a fire, and fry until the flesh is a light brown. Toss
the pan frequently. Dust over again with flour, and pour
in gradually a little warmed broth and 1 wineglassful of white
wine. The gravy should be a little thick. Put the pan
over the fire again, and as soon as it boils, remove it to the
side and let it remain until the meat is quite done. Take
out the meat, drain it, pound in a mortar, and pass it through
a sieve. Remove the fat from the soup, mis in the pounded
Hare, take the pan off the fire, add a little cayenne, pour it
through a conical sieve into a soup-tureen, and serve with
small croutons of fried bread.
(8) Skin and clean two Hares, cut them into pieces, put
them into a saucepan with -Jib. of bacon cut up small, and
add ilb. of butter. Cook the pieces of Hare until browned,
and let the whole of the preparation get cold ; then add
2 table-spoonfuls of flour, 1 pint of red wine, 2 pints of rich
consomme, and a bunch of sweet herbs, also lqt. of mushrooms, \
two onions, two cloves, and cayenne, mace, and pepper to taste. ]
Bring the liquor to the boil, remove the saucepan to the
side of the fire, and cook gently, skimming frequently, until .
the meat is done. Take out the meat, remove any projecting
bones, put it with the pieces of bacon into another saucepan, :
strain in the liquor, and boil up once more before serving-.
This is supposed to resemble turtle soup.
(9) Cut the Hare into joints as if for jugged Hare, and put
them over the fire with 4db. of lean beef, a good slice of ham,
four onions peeled and cut small, two carrots scraped, washed,
and cut small, a small bunch of parsley, a sprig of winter
savory, a sprig of lemon-thyme, a little salt, whole black
pepper and allspice, three blades of mace, and lgall. of water.
Let it boil till lqt. of the water is evaporated ; then take
out the Hare, strain the soup, and add 1 pint of port wine.
Boil the soup up again, pour it over the Hare in a tureen,
and serve it very hot.
Hare Soup with Quenelles. — Skin and draw a Hare✪ Hare Soup, chop
off the feet and legs, cut three of them up in small pieces,
also the breast and neck, and divide the body in halves.
Chop up an onion, put it in a stewpan with a little celery, a
carrot cut in slices, and a little lard, set the pan over a
fire, and fry them ; add a few uncooked veal or poultry
trimmings, a ham-bone, a few strips of bacon rind, or a
calf’s foot boned and blanched, and lastly, the pieces of Haro
(except the one leg), and fry for about twelve minutes; then
add a little broth and § pint of white wine. Boil it, skim well,
remove the pan to the side of the fire, and put in a bunch
of sweet herbs, made up of marjoram, basil, thyme, and bay-
leaf, and also add a few cloves and peppercorns. When this
meat is nearly done, skim off all the fat, and thicken with a
little potato-flour or diluted arrowroot. Let it remain on the
side of the fire until the meat is quite done ; then take it
out, drain, and let it get cold.
Page 70 · 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
Hares — con tinned.
saucepan with one or two of its legs, chopped in halves, and the neck and breast ; put in also a pat of butter, a hunch of sweet herbs, and a few peppercorns ; then place the pan over a fire, and fry until the flesh is a light brown. Toss the pan frequently. Dust over again with flour, and pour in gradually a little warmed broth and 1 wineglassful of white wine. The gravy should be a little thick. Put the pan over the fire again, and as soon as it boils, remove it to the side and let it remain until the meat is quite done. Take out the meat, drain it, pound in a mortar, and pass it through a sieve. Remove the fat from the soup, mix in the pounded Hare, take the pan off the fire, add a little cayenne, pour it through a conical sieve into a soup-tureen, and serve with small croutons of fried bread.
(8) Skin and clean two Hares, cut them into pieces, put them into a saucepan with -Jib. of bacon cut up small, and add 1lb. of butter. Cook the pieces of Hare until browned, and let the whole of the preparation get cold ; then add 2 table-spoonfuls of flour, 1 pint of red wine, 2 pints of rich consomme, and a bunch of sweet herbs, also lqt. of mushrooms, \ two onions, two cloves, and cayenne, mace, and pepper to taste. ] Bring the liquor to the boil, remove the saucepan to the side of the fire, and cook gently, skimming frequently, until . the meat is done. Take out the meat, remove any projecting bones, put it with the pieces of bacon into another saucepan, : strain in the liquor, and boil up once more before serving-. This is supposed to resemble turtle soup.
(9) Cut the Hare into joints as if for jugged Hare, and put them over the fire with 4db. of lean beef, a good slice of ham, four onions peeled and cut small, two carrots scraped, washed, and cut small, a small bunch of parsley, a sprig of winter savory, a sprig of lemon-thyme, a little salt, whole black pepper and allspice, three blades of mace, and lgall. of water. Let it boil till lqt. of the water is evaporated ; then take out the Hare, strain the soup, and add 1 pint of port wine. Boil the soup up again, pour it over the Hare in a tureen, and serve it very hot.
Hare Soup with Quenelles. — Skin and draw a Hare, chop off the feet and legs, cut three of them up in small pieces, also the breast and neck, and divide the body in halves. Chop up an onion, put it in a stewpan with a little celery, a carrot cut in slices, and a little lard, set the pan over a fire, and fry them ; add a few uncooked veal or poultry trimmings, a ham-bone, a few strips of bacon rind, or a calf’s foot boned and blanched, and lastly, the pieces of Haro (except the one leg), and fry for about twelve minutes; then add a little broth and § pint of white wine. Boil it, skim well, remove the pan to the side of the fire, and put in a bunch of sweet herbs, made up of marjoram, basil, thyme, and bayleaf, and also add a few cloves and peppercorns. When this meat is nearly done, skim off all the fat, and thicken with a little potato-flour or diluted arrowroot. Let it remain on the side of the fire until the meat is quite done ; then take it out, drain, and let it get cold.
Records on this page
Hare Soup