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Page:Mrs Beeton's Book of Household Management.djvu/211

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167
RECIPES FOR THICK SOUPS

70.—HARE SOUP. (Fr.Potage de Lièvre.)

Ingredients.—A hare fresh killed, 1 lb. of gravy beef, ½ lb. of raw lean ham, 1 oz. of butter, 1 tablespoonful of well-browned flour, 1 medium-sized onion stuck with 3 cloves, 1 small carrot sliced, ¼ of a pint of port wine or ½ pint of good stout, salt and pepper, 3 quarts of water.

Method.—Skin and paunch the hare, saving as much blood as possible. Divide it into small pieces, put them into a stew-jar, add the beef and ham cut into small pieces, the blood and liver of the hare, the water, onion, carrot, and a good seasoning of salt and pepper. Cover closely, and cook gently, either on the stove or in the oven, for 5 or 6 hours. Meanwhile brown the flour either in a clean frying-pan or on a plate in the oven, let it cool, then blend it smoothly with the butter. Form into small balls, and add them with the wine or stout to the contents of the stew-jar about 1 hour before serving. Strain, add the best parts of the hare, season to taste, and serve.

Time.—From 5½ to 6½ hours. Average Cost, 6s. to 8s. Sufficient for 8 or 10 persons. Seasonable in winter.

The Common Hare (Fr. lièvre) is found in all parts of Europe, and in some parts of Asia. Its fur is tawny-red in the back and white underneath; in winter the colour of the mountain hare of Northern Europe changes to white. The average length of the hare is about two feet, and its weight varies from 8 lb. to 14 lb. The flesh is dark and dry, and devoid of fat, but its flavour is much esteemed. When old the ears of the hare are dry and tough, the haunches thick, and the claws rugged and blunt. The ears of young hares tear easily, and its claws are both smooth and sharp. The hare is noted for its timidity, but, as a protection from its enemies, it possesses great acuteness of hearing, and remarkable swiftness of foot. The hare and rabbit are typical examples of the rodent quadrupeds of the genus Lepus.

71.—HUNTER'S SOUP. (Fr.Potage à la Chasseur.)

Ingredients.—5 pints of second stock or water, the remains of pheasants, partridges or other game, 4 ozs. of raw lean ham, 3 ozs. of butter, 1½ oz. of flour, 1 onion sliced, 1 small carrot sliced, 1 or 2 strips of celery shredded, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper.

Method.—Heat half the butter in a stewpan, add the game divided into small pieces, the ham, the prepared vegetables, and the bouquet-garni, and cook slowly for ½ an hour, turning or shaking the ingredients frequently. Add the stock or water and seasoning of salt and pepper, cover closely, and simmer gently for 2 hours. Meanwhile heat the remainder of the butter, add the flour, and cook gently until it acquires a nut-brown colour. Strain the stock on to it, stir and boil gently until quite smooth, then garnish with a few strips of game and vegetables, season to taste, and serve.

Time.—About 3 hours. Average Cost, 8d., in addition to the game and stock. Sufficient for 8 persons. Seasonable in winter.

72.—KIDNEY SOUP. (Fr.Potage aux Rôgnons.)

Ingredients.—3 pints of second stock or water, ½ lb. ox kidney