Cut eight pounds of beef and veal, with about a pound of bacon, in large
dice, have three onions, two turnips, two carrots, four bay-leaves, a
bunch of parsley, four sprigs of thyme, basil, and three heads of
celery; butter the bottom of a stewpan, put in the meat and vegetables
with a pint of broth, place it over a moderate fire, cut the hare in
pieces (rather small), put it into the stewpan, stir it every six
minutes until it is covered with a brown glaze, then add three quarters
of a pound of flour over the meat, mix well with eight quarts of broth
(No. 133), and a pint of brown gravy (No. 135); let it simmer until the
hare is quite tender, take it out of the stewpan, then trim about ten or
twelve of the best pieces for the tureen, pull all the meat from the
remainder, pound it well in the mortar and add it to the purée; pass it
through a tammie, put it into a clean stewpan, place it on the stove to
boil again; mix the following ingredients in a basin, two tablespoonfuls
of flour, eight ditto of port wine, half ditto of salt, a good pinch of
cayenne pepper, one ditto of sugar, mix well with half a pint of cold
broth (No. 133), add it to the soup when upon the point of boiling; stir
it well, serve very hot; two heads of celery may be added cut small,
passed in butter, and boiled until tender.
No. 178. PURÉE OF ALL KINDS OF GAME, MIXED OR SEPARATE.
If you have any game from a previous dinner, whether pheasant,
partridge, grouse, hare, wild rabbits, or any kind of game, take all the
meat from the bones, put the bones in a stewpan to simmer with four
quarts of consommé (No. 134) half an hour, pound the meat in the mortar
very fine, put it into a clean stewpan with quarter of a pound of
butter, half ditto of ham, two heads of celery cut thin, two eschalots,
one carrot, one turnip, four cloves, and four peppercorns; pass it over
a slow fire twenty minutes, add half a pint of broth, with the meat,
(which for that quantity of soup should be about two pounds), and three
tablespoonfuls of flour, mix well, pour the stock from the bones over,
with half a pint of brown gravy (No. 135), boil twenty minutes, pass it
through a tammie into a clean stewpan, if too thick add more broth
season with a little salt and a spoonful of sugar; put some croutons in
a tureen cut very thin of the size of a sixpenny piece, and crisp, if
not ready to serve it must be kept hot in the bain marie; do not let it
boil after it is passed, or it will curdle and have a bad appearance.