Blind Hare

Ingredients

• one pound and a half of round steak
• one pound and a half of veal cutlets
• four eggs well beaten
• half a teaspoonful of grated nutmeg
• a level teaspoonful of cinnamon
• two level teaspoonfuls of salt
• a saltspoonful of black pepper
• two cupfuls of stale breadcrumbs

Method

1. 1

   Chop one pound and a half of round steak and one pound and a half of veal cutlets fine.

2. 2

   Add to them four eggs well beaten, half a teaspoonful of grated nutmeg, a level teaspoonful of cinnamon, two level teaspoonfuls of salt, a saltspoonful of black pepper and two cupfuls of stale breadcrumbs; mix all together and pack in a square bread-pan.

3. 3

   Turn it out carefully on a tin sheet, baste with butter, sprinkle with breadcrumbs, and bake in a moderate oven for three hours, basting once or twice with a little melted butter.

4. 4

   Serve cold cut in very thin slices.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 22. The excerpt below is the record exactly as published.

BLIND HARE Chop one pound and a half of round steak and one pound and a half oi veal cutlets fine. Add to them four eggs well beaten, half a teaspoonful of grated nutmeg, a level teaspoonful of cinnamon, two level teaspoonfuls of salt, a saltspoonful of black pepper and two cupfuls of stale bread- crum

Cook this with the app: pantry check, scaling, and the assistant.