Hare Forcemeat
From A year's cookery, 1880
Serves 1
This mixture can be used as stuffing for hare.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 291. The excerpt below is the record exactly as published.
Hare Forcemeat , mince finely a quarter of a pound of beef suet and two ounces of raw lean ham. Mix, and add a tea-spoonful of chopped parsley and a tea-spoonful of mixed savoury herbs. If dried herbs are used, such as are sold in bottles at the grocer’s, two tea-spoonfuls will be re¬ quired. Add about two inches of thin lemon-rind, chopped very small, five ounces of fine bread-crumbs, and a little pepper and salt. Bind the mixture together with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.