Cassell's dictionary of cookery

Hare Soup (French). — Skin and wash a young hare, and cut it into small pieces. Take care of the blood, and put the pieces of hare into a stewpan, with six ounces of butter, a sUced onion, a bunch each of parsley, thyme, and sweet marjoram, a tea-spoonful of salt, and half a tea-spoonful of pepper. Fry these over a quick fire until lightly browned, but take care they do not burn. Pour over them two quarts of broth, and simmer gently for an hour and a hali, or until the meat is quite tender. Strain the soup, put the best pieces in a stewpan to keep warm, and pick the meat from the inferior joints. Pound this in a mortar, and mix with it two ounces of the stale crumb of bread, which has been soaked in a little of the liquid. Pass the whole tlirough a sieve, and return it to the soup. Add a glass of claret, and the strained blood of the hare, if this is liked. Put the pieces of meat back into. the soup, add salt and cayenne to taste, and, when it is quite hot, Tsithout boiling, serve at once. Time, three hours. Probable cost, Is. 6d. per quart, exclusive of the wine. Sufficient for five or six persons. Hare Soup; Mock. — Take a bullock's heart. "Wash and clean it, cut away the fat, pipes, &c., and soak it in vinegar and water for twelve houra. Drain the water from it, and cut it into slices, place these in a deep jar which has a closely-fitting lid belonging to it, and pour over it three quarts of water. Add a large onion stuck with six cloves, a small limip of sugar, half a dozen peppercorns, a bunch of savoury herbs, a piece of bread toasted till it is brown and hard, and two ounces of butter, rolled in flour. Place the lid on the jar, put it into a saucepan of boihng water, and let it remain for five or six hours. The water in the saucepan must be replenished as it boils away, and it must never be so high that it will reach to the top of the jar. If at the end of five hours the meat is quite tender, take it up ; if not, let it remain another hour. Pound it in a mortar with the toasted bread, pass it through a sieve, and mix it again with the gravy. Season it with salt and a little cayenne, and add more thickening, if required. A glass of port is an improvement. Probable cost of bullock's heart, 2s. 6d. Sufficient for six or eight persons. Hare, Stewing. — Cut up a hare into neat joints. Put these into a stewpan with a pint and a half of good gravy, four ounces of raw ham, cut into dice, four shallots, a sprig of parsley and thyme, the liver, finely minced, a blade of mace, half a dozen peppercorns, and two ounces of butter rolled in flour. Stew gently for an hour and a haK. Strain the gravy. Put it, with the hare, back into the saucepan, add a glass of port or claret and a tablespoonful of mushroom ketchup, smoothly mixed with a dessert-spoonful of ground rice ; add a little salt, if required ; simmer a quarter of an hour longer, and serve as hot as possible; fried forcemeat baUs, may be placed round the HAB, (307) HAR dish, or not. ProbaMo cost, from 3s. 6d. to 6s. Sufficient for six or eight persons.