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Bethune Family recipe book, October 22, 1826
Page 37
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9 Hare Soup The Hare must be first skin'd washed and cut into pieces then put it into a Stew pot with two quarts of Water a bunch of Herbs one Onion stuck with Cloves a little Mace some pepper and salt a few slices of Carrot and Celery cover it close & stew it untill the Hare is tender then take it out and strain it through a hair sieve thicken it with flower and butter put to it a small spoonful of Ketchup and skim off the fat and put the Hare into it again A scrap of Mutton or shin of beef & glass of port wine to be added. 10 Orange Jelly Three ounces of Isinglass one pint of Spring Water dissolve it over a slow fire 1/2 lb of
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9 Hare Soup The Hare must be first skin'd washed and cut into pieces then put it into a Stew pot with two quarts of Water a bunch of Herbs one Onion stuck with Cloves a little Mace some pepper and salt a few slices of Carrot and Celery cover it close & stew it untill the Hare is tender then take it out and strain it through a hair sieve thicken it with flower and butter put to it a small spoonful of Ketchup and skim off the fat and put the Hare into it again A scrap of Mutton or shin of beef & glass of port wine to be added. 10 Orange Jelly Three ounces of Isinglass one pint of Spring Water dissolve it over a slow fire 1/2 lb of
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