Forcemeat for Hare

Ingredients

• The liver of the hare
• 3 ozs. chopped suet
• ½ lb. bread crumbs
• 1 teaspoonful finely chopped grated rind of lemon
• 1 egg
• ½ oz. butter
• 2 teaspoonfuls milk
• salt and cayenne
• parsley

Method

1. 1

   Boil the liver five minutes, remove it from the pan, and mince finely.

2. 2

   Chop the suet small, and add to it the crumbs, liver, parsley, lemon rind, and salt and cayenne pepper to taste.

3. 3

   Beat the egg and milk together and moisten the forcemeat with it.

4. 4

   Mix in the butter and continue mixing until all is a smooth paste.

5. 5

   Make into balls the size of marbles and fry them a nice brown.

6. 6

   Allow two to each person.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 62. The excerpt below is the record exactly as published.

FORCEMEAT FOR HARE The liver of the hare 3 ozs. chopped suet \ lb. bread crumbs \ teaspoonful finely chopped grated rind of lemon 1 egg £ oz. butter 2 teaspoonfuls milk salt and cayenne parsley

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