HARE SOUP (IMITATION)
Take one large carrot, a small head of celery, one good-sized onion, and half a small turnip, and boil these in a quart of water till they are tender. Rub the whole through a wire sieve, and thicken the soup with some brown roux till it is as thick as good cream. Next add a brimming saltspoonful of aromatic flavoring herbs. These herbs are sold in bottles by all grocers under the name of Herbaceous Mixture. Flavor the soup with cayenne pepper, a glass of port wine (port wine dregs will do), dissolve in it a small dessertspoonful of red-currant jelly, and add the juice of half a lemon.
N.B.--Aromatic flavoring herbs are exceedingly useful in cooking. It is cheaper to buy them ready made, under the name of Herbaceous Mixture. They can, however, be made at home as follows:
Take two ounces of white peppercorns, two ounces of cloves, one ounce of marjoram, one ounce of sweet basil and one ounce of lemon-thyme, one ounce of powdered nutmeg, one ounce of powdered mace, and half an ounce of dried bay-leaves. The herbs must be wrapped up in paper (one or two little paper bags, one inside the other, is best), and dried very slowly in the oven till they are brittle. They must then be pounded in a mortar, and mixed with the spices, and the whole sifted through a fine hair-sieve and put by in a stoppered bottle for use.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
