Recipes > Soup > Hare Soup I

Hare Soup I


  • 1 hare fresh-killed
  • 1 pound of lean gravy-beef
  • 1 slice of ham
  • 1 carrot
  • 2 onions
  • 1 faggot of savoury herbs
  • 1/4 ounces of whole black pepper
  • a little browned flour
  • 1/4 pint of port wine
  • the crumb of two French rolls
  • salt and cayenne to taste
  • 3 quarts of water


Skin and paunch the hare, saving the liver and as much blood as possible. Cut it in pieces, and put it in a stewpan with all the ingredients, and simmer gently for 8 hours. This soup should be made the day before it is wanted. Strain through a sieve, put the best parts of the hare in the soup, and serve.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus