Falseher Hase or Mock Hare

Ingredients

• Half a pound fine-chopped veal
• Vs pound fine chopped beef
• Y^ pound lean fresh pork
• 2 ounces larding pork
• 4 ounces stale bread without the rind
• 2 yolks
• 1 whole egg
• 2 tablespoonf uls fine chopped onions
• iVs even teaspoonf ul salt
• 1 teaspoonful pepper
• 1 teaspoonful nutmeg
• a little fine-chopped green thyme or marjoram
• ly, ounce butter

Method

1. 1

   Soak bread in cold water for 10 minutes, press out water.

2. 2

   Melt butter, cook onion for 6 minutes, add bread and cook for 5 minutes.

3. 3

   Mix with meats, seasoning, and beaten eggs.

4. 4

   Form into a loaf, brush with beaten egg, cover with breadcrumbs, lard top with pork.

5. 5

   Bake in a pan with melted butter and water for 1 hour.

6. 6

   Prepare gravy with flour and stock, season, strain, and serve with mock hare.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 174. The excerpt below is the record exactly as published.

Falseher Hase^ or Mock Hare.— Half a pound fine-chopped veal, Vs pound fine chopped beef, Y^ pound lean fresh pork, 2 ounces larding pork, all chopped fine; 4 ounces stale bread without the rind, 2 yolks and 1 whole egg, 2 tablespoonf uls fine chopped onions, iVs even teaspoonf ul salt, 1 teaspoonful pepper, 1 teaspoonf ul nut- meg (if handy, a little fine-chopped green thyme or marjoram). Soak the bread in cold water 10 minutes, inclose in a towel, press out all the water ; melt ly, ounce butter in a saucepan, add the fine-chopped onion, cook 6 minutes without browning ; then add the bread, stir and cook 5 minutes ; remove, and when cold mix it with the meats, the seasoning, and well-beaten eggs ; work this well to- gether ; then lay on a board, form into a long loaf, wet the hands and make it smooth all over, brush it over with beaten egg, cover with fine bread crumbs, then lard the top with fine strips of larding pork. Place 3 slices of larding pork with the roll on top in a bak- ing pan ; pour 1 ounce melted butter over the roll and 2 table- spoonfuls water in the bottom of pan, set in the oven and bake 1 hour (if it should get too brown, cover with buttered paper) ; when done, transfer the mock hare to a warm dish ; add to the gravy in pan after removing the pork y, tablespoonf ul flour ; stir for a few minutes on top the stove, add y^ pint of stock or boiling water, with Vt teaspoonful beef extract, cook 3 minutes, then strain. Season with salt, pepper, and the juice of Yt lemon ; add y^ ounce butter and 1 tablespoonful fine-chopped parsley, pour a few spoonfuls gravy over the mock hare, and serve the remainder in a sauce bowl. Garnish the mock hare with fried tomatoes and patricia potatoes. !Note : The meat must be ground or chopped exceedingly fine and all stringy parts rejected ; also the onions should be chopped very fine. Meat Pudding. — One pound fine-chopped lean beef, 1 pound fine-chopped veal, y^ pound fine-minced larding pork, 1 tablespoon' 260 MEATa f ul salt, 1 teaspoonful pepper, Ys teaspoonful Butmeg

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