Forcemeat for Hare
From Modern cookery, in all its branches, 1884
Serves 1
This forcemeat can be improved with additional ingredients but is good as is.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 162. The excerpt below is the record exactly as published.
FORCEMEAT FOR HARE. The first receipt of this chapter will be found very good for hare without any variation ; but the liver boiled for three minutes and finely minced, may be added to it when it is thought an improvement : another half ounce of butter, and a small portion more of egg will then be required. A couple of ounces of rasped bacon, and a glass of port-wine, are sometimes recommended for this forcemeat, but we think it is better without them, especially when slices of bacon are used to line the hare. A flavouring of minced onion or eschalot
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