Hare Forcemeat

Ingredients

• the liver of the hare
• five tablespoonfuls of breadcrumbs
• a tablespoonful of finely chopped parsley
• the rind of one lemon grated
• a quarter of a teaspoonful of thyme
• a quarter of a teaspoonful of sweet marjoram
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• a few grains of cayenne pepper
• a very little grated nutmeg
• two ounces of butter
• two yolks if the liver is not used

Method

1. 1

   Boil the liver if sound, chop finely, and mix with breadcrumbs, parsley, lemon rind, thyme, marjoram, salt, pepper, cayenne, nutmeg, butter, and egg yolks.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 53. The excerpt below is the record exactly as published.

five tablespoonfuls of breadcrumbs, a tablespoonful of finely chopped parsley, the rind of one lemon grated, a quarter of a teaspoonful of thyme and sweet marjoram, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, a few grains of cayenne pepper and a very little grated nutmeg. Mix these all well together with two ounces of butter and the yolk of an egg ; if the liver is not used two yolks will be needed. Hare, Roasted. Choose a young hare that has been well hung. If it seems too high, wash it in vinegar and water; see that it is quite clean before trussing it. After it has been well washed, wipe it with a dry cloth, taking care to remove any blood that often settles in the neck of the hare. Fill the hare with good forcemeat (^see Hare, Forcemeat). Sew it up, and truss it firmly {see engraving). Place it before a clear bright fire ; baste it very often with good beef dripping until the last few minutes, then flour it well and baste with a little butter to brown it nicely. The time for roasting will depend on its age and size ; a moderate sized hare will take nearly two hours. Place the hare when done on a hot dish and 92 DOMESTIC COOKERY. remove skewers, string, &c. ; pour over it a little good brown gravy. Send more gravy to table in a tureen, and red currant jelly should also accompany it. ■Note. — The hare may be covered all over with slices of fat bacon, after it has been before a good fire for ten minutes. Haricot Beans with Bacon. Steam half a pint of beans until quite soft ; cut into small pieces two ounces of bacon, fry them, then put the beans into the fat and allow them to remain until they are slightly browned. Serve hot in a vegetable dish. Haricot Bean Soup. Soak half a pound of beans all night in cold water ; put them into a pan with two pints of water, a piece of soda the size of a pea, half a teaspoonful of salt

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