Imitation Hare

Ingredients

• some cold veal or fowl
• beef-suet
• two or three slices of a Spanish onion
• a little parsley
• about 1 teacupful of breadcrumbs
• seasoning with salt
• seasoning with pepper
• grated nutmeg
• lemon-peel
• 1 pinch of cayenne
• one or two well-beaten and strained eggs
• a thick piece of steak

Method

1. 1

   Chop cold veal or fowl, beef-suet, Spanish onion, and parsley, and mix them in a mortar with breadcrumbs, seasoning with salt, pepper, nutmeg, lemon-peel, and cayenne.

2. 2

   Pound together, adding thyme or marjoram, and bind with beaten eggs.

3. 3

   Spread stuffing over steak, roll it, and bind with string.

4. 4

   Roast in front of a clear fire for 15-20 minutes per pound.

5. 5

   Serve with rich brown gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 71. The excerpt below is the record exactly as published.

Imitation Hare. — Chop some cold veal or fowl, beef-suet, two or three slices of a Spanish onion, and a little parsley, and mix them together in a mortar with about 1 teacupful of breadcrumbs, seasoning with salt, pepper, grated nutmeg, lemon-peel, and 1 pinch of cayenne. Pound the ingredients together, adding a small quantity of powdered thyme or marjoram, and bind the mixture with one or two well-beaten and strained eggs. Spread the stuffing over a thick piece of steak

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