Forcemeat for Hare
From Cookery for every household, 1914
Serves 6
A little cooked ham or bacon may be added. Melted butter may be used instead of suet.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 494. The excerpt below is the record exactly as published.
Forcemeat for Hare 6 to 8 oz. bread-crumbs. 3 oz. suet. 1 table- sp. chopped parsley. 1 dessert- sp. mixed herbs. 307 1 tea-sp. chopped shal- lot. The liver, heart, and kidneys of hare. Seasoning. 1 or 2 eggs.
Cook this with the app: pantry check, scaling, and the assistant.