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Hare Soup

4 servings

Ingredients

• Roast hare (leftovers) (as needed)
• 2 piece White bread rolls, soaked
• 2 piece Eggs
• 1 egg-sized amount Butter
• Nutmeg and salt (a little)
• 500 g Beef
• Raw ham, in slices (a few)
• 2.5 piece Onions
• 1 piece Parsley root
• Celery and yellow root vegetables (a little)
• 2.5 tbsp Flour
• 2 l Water (boiling)
• Gravy (leftovers) (as desired)

Instructions

1. Remove plenty of meat from leftover roast hare, chop it finely, and form into small dumplings with soaked, squeezed white bread rolls, eggs, butter, nutmeg, and salt; test one dumpling in the soup and add gravy or grated breadcrumbs depending on its consistency.
2. For 4 people, dice 500 g of beef, brown ham slices, onions, parsley root, celery, and yellow root vegetables, along with flour, in plenty of butter, roast the meat and hare bones in it, and pour in 2 liters of boiling water, adding any leftover gravy.
3. Once the meat is cooked and the root vegetables are soft, strain the soup through a sieve, bring to a boil again, salt, poach the dumplings until tender, and serve.
4. If there's little roast hare, prepare sponge dumplings instead.

Modernized from a treasured 19th-century German cookbook.