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Bawd Bree Recipe

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Bawd Bree Recipe from


1 hare skinned and jointed - ask the butcher for the blood

1 teaspoon vinegar

1 oz lard

1 tablespoon plain flour

8 oz shin of beef, chopped

2 oz streaky bacon, chopped

2 medium onions, peeled and roughly chopped

1 turnip, peeled and roughly chopped

1 parsnip, peeled and roughly chopped

2 carrots, peeled and roughly chopped

4 pints water

6 peppercorns

4 cloves

1 bay leaf

1 tablespoon redcurrant jelly

a squeeze of lemon juice

2 tablespoons port


 1. Mix the vinegar into the blood to prevent it clotting and leave on the side

2. Melt the lard in a large pan, add the bacon and fry the pieces until they start to brown 

3. Toss the hare joints in the flour seasoned with salt and pepper and brown them also in the fat. Transfer to a plate

4. Add all the vegetables and when they start to colour return the hare and the bacon to the pan with the chopped beef. Pour in the water, add the peppercorns, cloves and bay leaf, then slowly bring the soup to the boil. Skim the surface, lower the heat and cook the soup covered for 2 - 3 hours or until the meat is tender

5. Strain the soup and remove the hare joints. Take off all the meat and shred it finely. Rub the vegetables through a fine sieve back into the soup and stir through the hare meat

6. Bring the soup to the boil and add the redcurrant jelly and lemon juice. Strain the blood, pour a little of the hot soup into it, stirring all the time, then return it to the soup. Stir until just below boiling - if the soup boils it may curdle. Add the port and check for seasoning

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