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Hare Soup
Soups

Commonly includes a small admixture of a contrasting flavour such as brown sugar, anchovy, wine or vinegar (Moxon 1764, Soyer 1845, Mrs.B)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

3. To make HARE SOOP.
Cut the hare into small pieces, wash it and put it into a stew-pan, with a knuckle of veal; put in it a gallon of water, a little salt, and a handful of sweet herbs; let it stew 'till the gravy be good; fry a little of the hare to brown the soop; you may put in it some crusts of write bread among the meat to thicken the soop; put it into a dish, with a little stew'd spinage, crisp'd bread, and a few forc'd-meat balls. Garnish your dish with boil'd spinage and turnips, cut it in thin square slices.




Hare from 'The Cook and Housekeeper's Dictionary' in Eaton 1822



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