What's on the Menu?!: Hare Puree

Smiley's Cookbook (1895)

Hare Puree

The Hostess of To-day (1899)
Linda Hull Larned

1 jack-rabbit, skin,

2 qts. cold water,

½ an onion stuck with 4 cloves,

1 tsp. salt,

Dash cayenne,

3 tbsps. port wine

Skill jack-rabbit leaving blood-sack in neck, cut meat in small pieces, put in kettle, add blood-sack, cut it, add 2 qts. cold water, an onion stuck with 4 cloves, 1 tsp salt, and dash of cayenne. Simmer jack-rabbit 5 or 6 hours, remove meat, chop fine, strain soup, add meat and pour in a bowl until morning. Remove fat, reheat, add port wine and serve.

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