Hare Soup
Ingredients
Directions
Cook the hare
Cook the hare in a stew-pan over heat until it releases grease and scum; skim off the scum.
Make the blood thickening
In a small saucepan, mix the saved blood and some cooled soup; blend well in a bain-marie.
Finish and serve
Slowly add the blood mixture to the reheating soup through a strainer.
Heat the soup until nearly boiling, then serve over the pieces of hare.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Saved blood
- Thickens the soup and gives it a rich, dark body as it sets gently with heat.
The step that matters
Adding the blood mixture to the soup. If the soup boils after the blood goes in, the blood proteins can curdle and turn grainy. Adding it slowly through a strainer and keeping the soup just below boiling keeps it smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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