Stuffed Boned Hare

Ingredients

• the animal
• minced ham
• veal
• brown breadcrumbs
• one or two chopped canned mushrooms
• £ table-spoonful of red-currant jelly
• 1 wineglassful of claret
• a beaten egg

Method

1. 1

   Skin, wash, and bone the Hare.

2. 2

   Make forcemeat with ham, veal, breadcrumbs, shallot, herbs, mushrooms, jelly, claret, and egg.

3. 3

   Stuff the Hare, bind tightly, and boil in stock for 1 hour.

4. 4

   Cool, pour boiling water over, remove cloth, brush with egg, roll in breadcrumbs, and fry until golden.

5. 5

   Serve with brown gravy and red-currant jelly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 84. The excerpt below is the record exactly as published.

Stuffed boned Hare. — Let the animal hang as long as possible ; then skin it, wash thoroughly, being particularly Hares — continued. careful about cleaning the ears, remove the eyes, and bone it. Make a forcemeat of minced ham, veal, and brown bread- crumbs, season it with chopped shallot, laurel-leaf, thyme, and one or two chopped canned mushrooms, salt, pepper, and cayenne to taste ; add £ table-spoonful of red-currant jelly and 1 wineglassful of claret, also a beaten egg

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