Hare Soup

Name: Hare Soup
Yield: Serves 4
Cuisine: French
Ingredients: Fresh hare bones (including the head),; 12 chestnuts which have been both peeled and skinned; 3 onions; 1½ ounces of plain flour seasoned with black pepper and salt; 2 ounces of bacon fat or its equivalent in bacon rinds; 4 pints of beef stock; 2 clove heads; 1 blade of mace; a pinch of brown sugar; 1 teaspoonful of thyme; 2 carrots; 1 teaspoonful of marjoram; 1 stick of celery; a small piece of cauliflower; 2 bay leaves; 3 mushrooms (dried ones will do very well)

Preparation info

Serves
4

Difficulty
Complex

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

On some occasion when the preparation of lepre colle polpette has deprived a hare of everything but its head and bones, an excellent soup can be made with these remains.

Ingredients

Fresh hare bones (including the head),
2 ounces of bacon fat or its equivalent in bacon rinds
1½

Europe
France
Soup
Mediterranean

Method

Put the bacon fat in a deep pan over a good heat, and when it is hot drop in it the hare bones which have been dipped in seasoned flour. Fry the bones in the fat until they are brown. Then throw in the chestnuts and the vegetables, which have been roughly chopped up. Shake the pan to prevent burning and add the herbs, mace, sugar, and clove heads. Sprinkle on the rest of the seasoned flour and