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Classic
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page 29
and mix with a small teaspoonful of flour, the yolk of a fresh eggs, 1 1/2
tablespoonfuls of butter, salt and a trifle of nutmeg, make little balls the
size of a marble, cook for a few minutes in boiling water.
The beef broth as well as the bead of the calf can be cooked the day before
without detriment to the soup.
A simple mock-turtle soup can be made by cooking the head of the calf together
with the soup herbs, carrots and a beef jaw; thicken with browned flour and
butter, strengthen with about 1/2 teaspoonful of extract of beef for each quart
of broth and then add tarragon, the chopped meat of the calf's-head, 1 glassful
of arrac and hard boiled eggs cut into cubes.
27. Hare Soup. When cleaning the hare, catch the blood; crack the bones and cut
the meat, excepting the saddle, into pieces, cook together with several pounds
of beef, some ham, spices and soup herbs slowly for 3 hours; in the meantime fry
the saddle in butter, cut up into pieces and put into the tureen. Pays the soup
through a strainer, thicken with browned flour and butter and then add the
blood, being careful to stir vigorously, also 2 glassfuls of Portwine, some
cayenne pepper and salt, cook thoroughly and serve.
According to the English method, only the hare is used and the time devoted to
cooking does not exceed 2 hours. For this soup cut up the whole hare and after
setting aside the best pieces of the saddle, fry the rest of the meat with
carrots, sliced ham, soup herbs and seasoning in batter to a light brown; on
tins pour clear beef broth and cook as above. The saddle pieces are also fried,
but they are then pounded very fine, mixed with some soaked bread or roll and
1/2 pint of Portwine and cooked wth the soup.
Sometimes rice is cooked in the soup, but a rice pudding served with the soup is
preferable.
A medium-sized hare will make enough soup for 6-7 persons.
28. Brown Soup made from the Bones of Hares, Game or Roasts. First remove all of
the meat which may still adhere to the bones, chop very fine and stir with
soaked and pressed bread, some fresh butter, several eggs, salt, pepper,
nutmegs; this is to be made into
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