Roast Hare

Ingredients

• ½ lb. of beef suet
• 2 oz. of raw lean ham
• a teaspoonful of chopped fresh parsley
• 2 tea-spoonfuls of dried mixed savoury herbs
• the rind of a lemon
• a little cayenne pepper
• about 5 oz. of bread-crumbs
• 2 whole eggs

Method

1. 1

   Chop the beef suet and raw ham finely.

2. 2

   Add chopped parsley, dried herbs, lemon rind, cayenne pepper, bread-crumbs, and eggs.

3. 3

   Mix well and pound in a mortar.

4. 4

   Stuff the hare with this mixture, sew it up, and hang it before the fire at a distance.

5. 5

   Baste frequently with melted dripping to keep it moist.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 70. The excerpt below is the record exactly as published.

^ lb. of beef suet, and chop it very finely, with 2 oz. of raw lean ham ; add a tea- spoonful of chopped fresh parsley and 2 tea-spoonfuls of dried mixed savoury herbs, or i, if these savoury GAME AND GRAVY. 133 herbs are fresh. These herbs are sold ready mixed, in bottles, which is the simplest method, and are com- posed principally of marjoram, basil, thyme, etc. As the herbs get drier, more must be used, but, as I have said, if quite fresh, i tea-spoonful ; if very dry, 2 ; the cook consequently must use her judgment for inter- mediate stages. Add to this, to continue the stuffing, J of the rind of a lemon (this latter should be chopped very fine) ; add a little cayenne pepper and salt, about 5 oz. of bread-crumbs, and 2 whole eggs

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