Hare Forcemeat
From The encyclopaedia of practical cookery, 1892
Serves 1
Serve when cool.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 77. The excerpt below is the record exactly as published.
Hare forcemeat, pound well for ten minutes or so, and pass it through a sieve again. Cut the fillets of a Hare in small squares, add to them their equal bulk of bacon, blanched and cut in dice, and a few sliced truffles ; season well, and mix them in with the forcemeat. Put some strips of bacon at the bottom of a potting-pan, put the forcemeat mixture over it, cover with slices of bacon, and again with a round of paste
Cook this with the app: pantry check, scaling, and the assistant.