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John and Henry Locke cookery archive, item 1, 1852
Page 31
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Hare Soup Cut up a young hare in joints not too large. put it on a layer of herbs with the Blood. cover it with stock and let it boil until tender. take it out. wash it in warm water to take off the bits of herbs that adheres to it. trim it up. thicken in the stock. adding mace cloves and white pepper. a handfull of Basil. some anchovy. soy. and mushroom ketchup let it well boil. and rub it through a seive. put it back in the pan with the hare. when it boils take off the scum. and add a pot of red Currant Jelly and as much port wine as it requires
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Hare Soup Cut up a young hare in joints not too large. put it on a layer of herbs with the Blood. cover it with stock and let it boil until tender. take it out. wash it in warm water to take off the bits of herbs that adheres to it. trim it up. thicken in the stock. adding mace cloves and white pepper. a handfull of Basil. some anchovy. soy. and mushroom ketchup let it well boil. and rub it through a seive. put it back in the pan with the hare. when it boils take off the scum. and add a pot of red Currant Jelly and as much port wine as it requires
Szathmary Culinary Manuscripts and Cookbooks
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