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Hare Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Hare Soup

Hare Soup

Ingredients

Directions

  1. Keep the neatest pieces of hare warm in a bain-marie pan.

  2. Return the cooking liquor to a stew-pan and heat it, skimming off any grease.

  3. In a small saucepan, mix the saved blood and some soup from the stew-pan.

  4. Amalgamate the mixture in a bain-marie, then slowly add it to the reheating soup through a strainer.

  5. Let the soup come nearly to a boil, then serve it over the pieces of hare.

Recipe from a historical cookbook (Internet Archive).

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

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