Superlative Hare Soup from Modern Cookery for Private Families by Eliza Acton
Cut down a hare into joints, and put into a soup-pot, or large stewpan, with about a pound of lean nam, in thick slices, three moderate-sized mild onions, three blades of mace, a faggot of thyme, s...
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Cooking tools:
- Stockpot
- Stewpan
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- beef stock, 3 quarts: 2 hours.
- faggot of Savoury herbs
- mace, 3 blades
- Hare, 1
- onions, 3 to 6
- ham, 12 to 16 oz.
- little salt and cayenne: 20 minutes.
- port wine, ½ pint
- Crumb of 2 rolls
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