Stuffed Hare

Name: Stuffed Hare
Yield: 4 servings
Ingredients: equal quantities of breadcrumbs and finely-chopped beef-suet; 2 table-spoonfuls of minced parsley; 1 teaspoonful of powdered sweet herbs; a little grated nutmeg; a small quantity of pepper; the grated rind of half a lemon; 1 saltspoonful of salt; one egg; 1 wineglassful or so of port wine

From The encyclopaedia of practical cookery, 1892

Serves 4

Serve with plain beef gravy.

Presented as published in 1892. 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

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 78. The excerpt below is the record exactly as published.

equal quantities of breadcrumbs and finely-chopped beef-suet, and mix into it 2 table-spoonfuls of minced parsley, 1 teaspoonful of powdered sweet herbs, a little grated nutmeg, a small quantity of pepper, the grated rind of half a lemon, and 1 saltspoonful of salt. Make it into a thick smooth paste by adding one egg j and 1 wineglassful or so of port wine

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