Mock Hare
From The Samaritan cookery book, 1903
This may be roasted and served with the usual accompaniments to roast hare, or stewed and served with a rich thickened gravy and garnished with forcemeat balls.
Presented as published in 1903. 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
Nutrition per serving
1666Calories
58 gProtein
75 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories1666 kcal
Protein58 g
Carbohydrates75 g
Fiber6.4 g
Sugars12 g
Total Fat126 g
Saturated Fat66 g
Monounsaturated Fat43 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol209 mg
Sodium768 mg
Potassium1074 mg
Calcium220 mg
Iron8.9 mg
Magnesium93 mg
Phosphorus613 mg
Zinc12 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A2 mcg
Vitamin E2.2 mg
Vitamin K13 mcg
Vitamin B61.4 mg
Vitamin B125.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate131 mcg
Choline151 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 16. The excerpt below is the record exactly as published.
MOCK HARE. Fillet of beef. I A little parsley, a ozs. beef suet. A very small piece of onion. 3 ozs. breadcrumbs. A grate of lemon peel. 1 egg. I Dried herbs. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.