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Classic
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page 100
To hash a Hare.
Cut up your hare entirely, put it into a stew-pan with some good gravy, a gill
of red wine, some shred lemon-peel, and a bundle of sweet herbs; let it stew for
an hour, then add some forced-meat balls, and the yolks of twelve hard-boiled
eggs, with truffles and morels. Give them a boil up, then take out the herbs,
place the hare handsomely on the dish, and pour your gravy over it. Garnish
with sliced lemon and barberries.
CHAP. VIII.
OF SOUPS.
To make Gravy Soup.
TAKE the bones of a rump of beef, and a piece of the neck, and boil it till you
have all the goodness of it; then strain it off, and take a good piece of
butter, put it in a stew-pan, and brown it, then put to it an onion stuck with
cloves, some celery, endive spinach, and three carrots; put to your gravy some
pepper, salt, and clover, and let it boil all together; then put in sippets of
bread dried by the fire; and you may add a glass of red wine. Serve it up with a
French roll toasted, and laid in the middle.
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