Rabbit or "Old Hare" Soup
- 1 rabbit cut up
- 1/2 pound salt pork minced fine.
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 sprig parsley, chopped
- 1 gallon water
- 1 heaping tablespoon brown roux
- 1 teaspoon of Worcestershire Sauce
- 1 tablespoon tomato ketchup
- 1 glassful brown sherry
- Juice of 1/2 lemon
- 2 tablespoons good drippings
- Salt and pepper to taste
Fry the onion in the drippings, and when lightly browned, add the pieces of rabbit, cover with cold water and cook very slowly for four hours, or until the meat is in rags. Season with pepper and salt. Let all get cold together. Skim off the fat; strain through a coarse cloth, return to the fire and when it boils thicken with the roux; put in the ketchup, wine, lemon-juice, and if you fancy, a pinch of ground allspice. If not brown enough color with a little caramel.
Submitted by Jun 14, 2009
26 min
60 min
86 min