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Bawd Bree or Scots Hare Soup
Preparation info
- Difficulty
Easy
Appears in
Published 2015
(Traditional Recipe)
‘Hare soup, sir, I will candidly own, is only understood in Scotland.’
—Dr. Redgill: Annals of the Cleikum Club.
Ingredients
A - shin of beef
- turnip
- carrots
- onions
Method
Skin and clean the hare thoroughly, holding it over a large basin to catch all the blood, which contains much of the flavour of the animal. Add a teaspoonful of vinegar to the blood and set it aside. Wipe the hare carefully with a damp cloth to remove any small hairs that may adhere to it. Cut a dozen or so very small steaks from the back, shoulders and rump, and put aside.