Bawd Bree RecipeOrigin: Scottish Period: Traditional |
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The name 'Bawd Bree' literally means 'hare soup' and this is a slightly updated version of a Victorian original. Ingredients:
3.5l water 
Bawd Bree Preparation:Method:Skin and gut the hare, reserving the blood. Remove the bigger pieces of flesh from the saddle, haunches and legs. Set aside in the refrigerator. Meanwhile, place the remainder of the carcass in the water and leave over night in a pan. The following day, bring the pan to a boil, add the vegetables and herbs then season. Return to the boil then reduce to a simmer, cover, and cook for 2 hours. Strain, remove any meat from the hare bones and discard the bones. Place the vegetables in a food processor along with a little of the cooking liquid and purée. Add back to the stock and simmer for 30 minutes. Meanwhile, flour the reserved hare flesh and fry in the lard. Add the fried meat to the soup. Mix the reserved blood with the remaining flour, ad 1 tbsp vinegar and a little of the soup stock. Mix to combine then return to the soup. Continue cooking until the soup begins to thicken then add the mushroom catsup and the port. Adjust the seasonings and serve. |
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