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Hare Soup II


Proceed as for Hare Soup I; but, instead of putting the joints of the hare in the soup, pick the meat from the bones, pound it in a mortar, and add it, with the crumb of two French rolls, to the soup. Rub all through a sieve; heat slowly, but do not let it boil. Send it to table immediately.

Time: 8 hours.

Seasonable from September to February.

Sufficient for 10 persons.


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The Book of Household Management (1861).

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