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English cookbook, 1799
Page 278
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this Receipt was given by the late Mrs. Pallienet to Mrs Redford Take a beast Liver, was it very clean, put it to boil with a Bunch of sweet herbs & 3 Onions for 3 hours strain through a hair sive, when you use your Soup cut some carrots & Turnips, & a little cabbage, and some onions & stew them tender in a pint of water, & put them into the Turene & pour your soup - Liver Soup - Clear Hare Soup - Ann Peaoson Take 2 fresh hens with a little course Beef and a quarter of a pound of Butter at the Bottom of the pan then put in your Hares with all the Blood on them let it stwee a very long time & then fill your pan up with stock you must skim it well & put all the Moats as in other soups & sweet pepper cloves & Mace when boiled all day, you must drane it through a seive & let it stand all night then take off the fat & clear it with whites of Eggs you may put in a little fillets of the Hares, with pepper & salt one fresh Hare will do for a small party -
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this Receipt was given by the late Mrs. Pallienet to Mrs Redford Take a beast Liver, was it very clean, put it to boil with a Bunch of sweet herbs & 3 Onions for 3 hours strain through a hair sive, when you use your Soup cut some carrots & Turnips, & a little cabbage, and some onions & stew them tender in a pint of water, & put them into the Turene & pour your soup - Liver Soup - Clear Hare Soup - Ann Peaoson Take 2 fresh hens with a little course Beef and a quarter of a pound of Butter at the Bottom of the pan then put in your Hares with all the Blood on them let it stwee a very long time & then fill your pan up with stock you must skim it well & put all the Moats as in other soups & sweet pepper cloves & Mace when boiled all day, you must drane it through a seive & let it stand all night then take off the fat & clear it with whites of Eggs you may put in a little fillets of the Hares, with pepper & salt one fresh Hare will do for a small party -
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