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English cookbook, 1799
Page 284
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Clear Hare Soup Mrs. Derley Kalby Take a large Hare the day after it is killed - cut it in peices do not wash it - put it into a pan that will hold a Gallon of Water with two onions a blade of mace, half a oz cloves, ditto of Allspice double the quantity of Black pepper corns, with two lb of coarse Beef (for gravey) a bit of Ham or lean Bacon, let it boil softly for 5 or 6 hours, skim it well take it off and strain it through a seive, let it stand all night - skim off all the fat - take the Jelly up clear of any sediments, put it into a clean Pan with the whites of two Eggs - let it boil well up run it through a linen cloth serve it up quite hot in a Tureen - Essence of Mushrooms Mrs. Selby - Take the largest white Buttons rub of any dirt from them, put them in a strong white Jar with a little salt, white pepper corns, and whole Mace tie them close down and put them in the oven to draw the juice and simmer, strain it off clear & put it in small bottles sealed, close to keep from air To keep Meat from Flies Pyrdigneaous Acid - one part - cold Water two parts Brush it with a clean paint Brush into every part even where the skewer holes
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Clear Hare Soup Mrs. Derley Kalby Take a large Hare the day after it is killed - cut it in peices do not wash it - put it into a pan that will hold a Gallon of Water with two onions a blade of mace, half a oz cloves, ditto of Allspice double the quantity of Black pepper corns, with two lb of coarse Beef (for gravey) a bit of Ham or lean Bacon, let it boil softly for 5 or 6 hours, skim it well take it off and strain it through a seive, let it stand all night - skim off all the fat - take the Jelly up clear of any sediments, put it into a clean Pan with the whites of two Eggs - let it boil well up run it through a linen cloth serve it up quite hot in a Tureen - Essence of Mushrooms Mrs. Selby - Take the largest white Buttons rub of any dirt from them, put them in a strong white Jar with a little salt, white pepper corns, and whole Mace tie them close down and put them in the oven to draw the juice and simmer, strain it off clear & put it in small bottles sealed, close to keep from air To keep Meat from Flies Pyrdigneaous Acid - one part - cold Water two parts Brush it with a clean paint Brush into every part even where the skewer holes
Szathmary Culinary Manuscripts and Cookbooks
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