Forcemeat for Hare
From The Landmarks club cook book, 1903
Serves 6
Liver can be added for extra flavor.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 30. The excerpt below is the record exactly as published.
wo ounces of ham or lean bacon, one- fourth pound of suet, rind of half a lemon, one teaspoonful of minced parsley, one tablespoonful minced sweet herbs, salt, cayenne and pounded mace to taste, six ounces of bread crumbs, two eggs ; shred the ham or bacon, chop the suet, lemon peel and herbs, add season- ing and blend all thoroughly together with the bread crumbs be- fore wetting. Work in the eggs (well beaten) with the other in- gredients. Make into balls. Fry in boiling lard, or put them on a tin and bake in the oven. In forcemeat for hare the liver is sometimes used. Boil for five minutes, mince very fine and add to the other ingredients. ROASTED PARTRIDGES. Pluck the partridges, draw and truss them, and fasten some thin slices of fat bacon around them, and roast for fifteen minutes in a hot oven. Five minutes before dishing take the bacon off, sprinkle a little salt over the birds, and brown them. Put the partridges on a hot dish, and serve them with a sauceboatful of brown gravy. Mrs. M. J. Connell. PIGEONS. From six pigeons take the hearts and livers, put in a cup; use enough lean fresh pork and calves’ liver to make a cup of the meat ; put through the grinder. Add a slice of bread cut in dice and browned in butter, about a teaspoon of grated onion, one-fourth cup of currants, one sour apple grated, two eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.