Hare Soup I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of hare, beef and vegetables cooked in a port wine stock flavoured with herbs and thickened with breadcrumbs and browned flour. The full recipe is presented here and I hope you enjoy this classic British version of: Hare Soup II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
170. INGREDIENTS.—A hare fresh-killed, 1 lb. of lean gravy-beef, a slice of ham, 1 carrot, 2 onions, a faggot of savoury herbs, 1/4 oz. 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.
Mode.—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.
Time.—8 hours. Average cost, 1s. 9d. per quart.
Seasonable from September to February.
Sufficient for 10 persons.
Modern Redaction
Ingredients:
1 hare
blood of the hare
liver of the hare
450g lean stewing beef
1 slice of ham, chopped
1 carrot, chopped
2 onions, chopped
1 bunch of savoury herbs, chopped
1/2 tsp freshly-ground black pepper
1 tbsp flour, dry-fried until brown
150ml port wine
200g breadcrumbs (preferably from French rolls)
salt and cayenne pepper, to taste
3l water
Method:
Prepare the hare, saving the liver and blood. Cut the are into serving pieces then place in a stockpot along with all the remaining ingredients. Bring to a boil then reduce to a simmer and cook gently for 8 hours. Take off the heat and allow to cool completely then place in the refrigerator over night.
The following day, strain the soup through a fine-meshed sieve then place in a large pan. Take the best pieces of the hare and add to the soup stock.
Adjust the seasonings to taste, heat the soup through and serve immediately.
