|
March 2010: Hare
soup
1 hare,
3 carrots, 1/2 turnip, 4 onions, small bunch thyme and parsley,
4 peppercorns, 1 stick celery, or 1 teaspoonful of celery salt, butter
for frying, flour.
After
the hare has been skinned, cleaned and cut up, put into
a basin of cold water for a few minutes.
Then take the pieces out, dip in flour and fry in butter.
The blood should have been retained.
Add to the water in the basin and strain in with the meat ;
stir until it boils.
Season and simmer for 6 - 8 hours, adding the vegetables about 2 hours
before the cooking is done.
Take out the back when cooked and save for cutting in dice when soup is
served.
If not thick enough, add a little flour and butter thickening.
|
