Hare Soup

Ingredients

• 1 hare
• 2 small carrots
• 6 cloves
• 2 onions
• teaspoonful of peppercorns
• dessertspoonful of salt
• sprig each of parsley
• thyme
• and marjoram
• 1 bay leaf
• 3 oz. butter
• 3 oz. flour
• 4 quarts stock
• pint port, claret, or Marsala

Method

1. 1

   Cut up the vegetables, and fry in the butter till brown.

2. 2

   Add the flour, herbs, and seasoning, then the hare (cut up) and stock; stir till boiling, and allow the whole to simmer till the hare is tender.

3. 3

   Take out the best pieces of hare and cut, rub the soup through a sieve, return to the saucepan, add pieces of hare and forcemeat balls.

4. 4

   Simmer five minutes, add the wine, and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 9. The excerpt below is the record exactly as published.

thyme, and marjoram, 1 bay leaf, a tiny blade of mace, a teaspoonful each of salt and peppercorns, 1 oz. crushed tapioca, 2 oz. butter, 1 carrot. Cut up all the vegetables, and fry them for five minutes in the butter, then add the stock and one teaspoonful of Liebig Company's Extract of Meat, and boil half an hour; rub all through a sieve, return to the stewpan, and bring to the boil, then sprinkle in the crushed tapioca, stirring all the time; boil ten minutes, and serve. Tomato Soup (Vegetarian). One tin tomatoes, 1 pint water, J pint of milk, 1 onion, teaspoonful peppercorns, -teaspoonful salt, 1 carrot, 1 bay leaf, sprig each of parsley, thyme, and marjoram, 2oz. butter, email lump of sugar, \ oz. grated cheese, 1 tablespoonful fine grained Florador. Melt the butter in a stewpan, and fry the vegetables and herbs in it five minutes, pour in the water and liquor from tomatoes, boil half an hour gently, rub all through a sieve, return to the stewpan, add the milk, sprinkle in the Florador, and boil five minutes. Just before serving, stir in the oheese and half a teaspoonful oi choked ^T^fcrj. ^ 30 MISS CAMEBON'S COOKEBY BOOK. teaspoonful of Liebig Company'* Extract of Meat is a g improvement. Haricot Purle. One pint of haricot bean*, 1 onion, 1 pint of mil] sprig each of thyme, parsley, and marjoram, 1 bay lea teafpoonful of salt, pepper to taste, 2 quart* of water, i the beans in water all night, put them into a si pan, with the water, onion, herbs, salt, and pepper, 2 hours. Rub through a sieve, add the milk, and boil stirring all the time. Serve with fried dice of bread. Chestnut Soup. One lb. Spanish chestnuts, 1 \ pints of white stock, \ of cream, a tiny pinch of powdered mace, \ teaspoonfu sugar, a dust of cayenne, salt to taste, 2 oz. lean 1 Slit the husks of the chestnuts and boil for ten mini Then peel them, and put into a stewpan with the ham stock, and boil till tender. Rub all through a sieve, retur the stewpan, add the cream, sugar, and seasoning, boil and serve. Ox-Tail Soup. One ox-tail, 1 carrot, 2 onions, 1 teaspoonful of pep corns, a sprig each of parsley, thyme, and marjoram, a leaf, 1 turnip, 1 shalot, 6 cloves, 2 oz. flour, 2 oz. bu a teaspoonful of salt, 4 pints of stock or water. Di tho ox-tail in joints, and fry • brown in the bu Take out and put in the vegetables cut up; fry them a minutes, then stir in the flour; add the herbs and sp When a nice brown, pour in the stock or water, boil up, skim ; add the ox-tail and seasoning, and simmer till the i is tender. Remove the meat, rub the soup all through a i heat up with the pieces of tail, add a glass of Marsal gheny, and serve. MISS CAMEBON'S COOKEBY BOOK. 31 Mock Turtle Soup. vo quarts of stock from calf's head, 1 lb. calf's head, ►as, 4 oz. lean ham, 1 tablespoonful peppercorns, 1 carrot, ot, 1 clove of garlic, 4 cloves, 1 blade of mace, 1 turnip, of thyme, parsley, and basil, small piece of celery, 2 bay j, 2 oz. butter, 2 oz. flour, \ pint sherry, teaspoonful It, teaspoonful of lemon juice. Melt the butter stewpan, cut up the vegetables, and fry them the herbs, ham, and spices in the butter for inutes. Then mix in the flour, pour in the stock, and wo hours. Rub all through a sieve, add the sherry, a poonful of ketchup, the lemon juice, salt, and calf's which has been cooked and cut in small pieces, some leat balls. Bring to boiling point, and serve. Hare Soup. le hare- 2 small carrots, 6 cloves, 2 onions, teaspoonful rcorns, dessertspoonful of salt, sprig each of parsley, >, and marjoram, 1 bay leaf, 3 oz. butter, 3 oz. flour, irts stock, \ pint port, claret* or Marsala

Cook this with the app: pantry check, scaling, and the assistant.