Hare Force-meat

Ingredients

• the liver of the hare
• Y b of suet
• rather less of lean bacon
• 6 ozs. of bread-crumbs
• a dessert-spoonful of parsley
• a little thyme
• and marjoram
• salt
• pepper
• and nutmeg
• two or three yolks of eggs

Method

1. 1

   Parboil the liver and mince finely.

2. 2

   Chop the suet and bacon, mix with breadcrumbs, parsley, thyme, marjoram, salt, pepper, and nutmeg.

3. 3

   Bind with beaten egg yolks and stuff the hare, making balls to fry until brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 171. The excerpt below is the record exactly as published.

Hare FORCE-MEATS, ETC. Mushroom Stuffing oughly, and, while pounding, add three raw eggs at different times. Make up a small ball of the force- meat and throw it into boiling water, to try whether it is light and properly seasoned. If it be too firm, add a little water; if too soft, another egg. Hare, Force-meat for. — Parboil the liver of the hare, if sound, and mince it finely ; also chop % lb. of suet and rather less of lean bacon, which should be shred fine, that the force- meat may not require to be pounded in a mortar. Mix these ingredients together, and add 6 ozs. of bread- crumbs, a dessert-spoonful of parsley, a little thyme and marjoram mixed, salt, pepper, and nutmeg. Bind with two or three yolks of eggs

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