bawd bree



  • A rich soup made from a jointed hare browned in lard with bacon and winter vegetables, simmered in water with minced shin beef, bay, cloves and peppercorns until all soft, strained, and the puréed vegetables and finely shredded hare meat returned. The soup is thickened without boiling using a little of the acidulated hare’s blood and finished with redcurrant jelly, lemon juice and port. Served with dumplings made with hare’s liver, onions and breadcrumbs.