Bawd Bree or Scots Hare Soup

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

(Traditional Recipe)

‘Hare soup, sir, I will candidly own, is only understood in Scotland.’

—Dr. Redgill: Annals of the Cleikum Club.


  • A hare
  • shin of beef
  • turnip
  • carrots
  • onions


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.