FoodNet
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free

Hare Soup

From The "A1" cookery book, 1901

Serves 8

Best made the day before and allowed to stand overnight.

A modern interpretation · AI-generated from the original record

Ingredients

  • I hare
  • 1 lb. gravy beef
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 1 sprig of parsley
  • 1 bay-leaf
  • 12 peppercorns
  • 1 blade of mace
  • 2 oz. butter
  • 3 quarts water
  • 1 glass port wine

Method

  1. Joint the hare and cut it and the beef into small pieces.

  2. Fry the hare and meat in butter until browned, then add the vegetables and fry slightly.

  3. Add cold water and other ingredients except the wine, and simmer gently for five hours.

  4. Pour off the stock, cool, remove fat, strain, and rub meat through a sieve into the stock.

  5. Thicken with flour if necessary, add port wine, and season to taste.

  6. Serve with forcemeat balls.

Nutrition per serving

224Calories
11 gProtein
6 gCarbs
20 gFat

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 11. The excerpt below is the record exactly as published.

Hare Soup. — I hare, 1 lb. gravy beef, 1 carrot, 1 turnip, 1 onion, 1 sprig of parsley, 1 bay-leaf, 12 peppercorns, 1 blade of mace, 2 oz. butter, 3 quarts water, 1 glass port wine

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