Hare Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of roast hare pounded in a mortar and cooked with ham, vegetables and spices in meat stock and red wine that's finished with brown thickening and the addition of grouse meat. The full recipe is presented here and I hope you enjoy this classic British version of: Hare Soup.
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This is a classic recipe for a Victorian version of Grouse Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 149.—HARE SOUP.
For the preparation of this most excellent soup, proceed as directed in No. 148, using for the purpose hare instead of grouse; and, indeed, where excessive economy is required, water may be used instead of stock, on account of the greater quantity of meat contained in a hare. Red wine is best adapted for finishing hare soup.
Modern Redaction
Ingredients:
1 roasted hare
2 carrots, finely chopped
1 head of celery, finely chopped
2 onions, finely chopped
60g raw ham, finely chopped
1 bayleaf
1 sprig of thyme
1 bunch of parsley, chopped
6 cloves
1 blade of mace
4 shallots, chopped
3 tbsp butter
225g Francatelli Brown Thickening for Sauces
2l good meat or game stock
150ml red wine
pinch of cayenne pepper
Method:
Roast the hare in the oven with a little white wine until done. In the meantime, melt the butter in a pan, add the carrots, celery, onions, ham, bayleaf, thyme, parsley, cloves, mace and shallots. Fry for about 10 minutes, or until golden brown.
By this time the hare should have roasted. Remove from the oven and cut away the fillets from the back and the meat from the hind legs. Place these aside. Cut the remainder of the carcasses into pieces then pound well in a mortar before stirring to combine with the vegetables in the pan. Stir in the brown thickening, followed by the stock and mix to combine.
Bring the mixture to a boil, stirring constantly, then reduce to a simmer and cook for 20 minutes, so all the grease rises to the surface. Skim off all the fat, then pass the soup through a fine-meshed sieve, pressing down with the back of a spoon to purée the vegetables. Place the soup in a clean pan then thickly shred the grouse breasts and add to the soup.
Add the wine, season with the cayenne pepper then bring to a simmer, skim the surface, pour into a warmed soup tureen and serve.
