Recipes > Soup > Hare or Rabbit Soup

Hare or Rabbit Soup


  • 2 hares
  • 1 piece of bacon
  • 2 onions chopped
  • 1 bundle of thyme and parsley
  • pepper
  • salt
  • pounded cloves
  • mace
  • 1 large spoonful of butter
  • 1 large spoonful of brown flour
  • 1 glass of red wine


Cut up the hares, put them into a pot with the bacon, onions, thyme and parsley, which must be taken out before the soup is thickened, add pepper, salt, pounded cloves, and mace, put in a sufficient quantity of water, stew it gently three hours, thicken with the butter and brown flour, with the red wine; boil it a few minutes longer, and serve it up with the nicest parts of the hares. Squirrels make soup equally good, done the same way.


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The Virginia Housewife (1860).

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