Hare (Roast)

Ingredients

• a tender hare
• a good handful of bread crumbs
• the same quantity of beef suet
• a little chopped parsley
• lemon-thyme
• a little chopped shallot
• two eggs
• a little butter
• a little milk
• salt
• pepper

Method

1. 1

   Skin the hare and make a stuffing with bread crumbs, beef suet, parsley, lemon-thyme, shallot, eggs, butter, milk, salt, and pepper.

2. 2

   Sew the stuffing in the belly of the hare, skewer the legs, and hang it at a distance from the fire.

3. 3

   Baste with milk for the first half hour, then with butter.

4. 4

   Serve with rich gravy and currant jelly.

As published

This recipe was extracted from Recipes for the million (1891), page 97. The excerpt below is the record exactly as published.

HARE (ROAST). — Choose a tender hare, skin it, and make a stuffing in the following manner : — Take a good handful of bread crumbs, with the same quantity of beef suet well chopped, a little chopped parsiey, lemon-thyme, and shalot, two eggs, a little butter and milk, salt, and pepper

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