Stuffed Hare

Ingredients

• crumbs of 1 small loaf of bread
• 1/2 pound fine-chopped veal fat or suet
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• 1/2 teaspoonful nutmeg
• 1/2 teaspoonful thyme
• 1/2 teaspoonful marjoram
• 1/2 cup fine-chopped parsley
• 1/2 gill of cream or milk
• 1 whole egg
• 2 yolks
• 2 ounces butter
• 1 gill of boiling water

Method

1. 1

   Mix the bread crumbs with veal fat or suet, season with salt, pepper, nutmeg, thyme, marjoram, parsley, cream, and eggs.

2. 2

   Stuff the hare, sew it up, skewer it, and roast in a hot oven with butter until light brown, basting with its own gravy.

3. 3

   Add boiling water and continue roasting for about 1 hour.

4. 4

   Serve with strained gravy and currant jelly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 303. The excerpt below is the record exactly as published.

rumbs of Ys small loaf of bread with Ys pound fine-chopped veal fat or suet, season with 1 teaspoonful salt, Ys teaspoonful pepper, Ys teaspoonful nutmeg, the same of thyme, marjoram, fine-chopped parsley, Y» giU of cream or milk, 1 whole egg, and 2 yolks ; stuff the hare with this ; sew up, lay in a roasting pan, put a skewer through the shoulder and head, and skewer the hind legs close to the body, so that the hare sits in the pan as if alive; put 2 ounces butter in small pieces over the top, set the pan in a hot oven, and roast till light brown, basting freely with its own gravy ; then add 1 gill of boiling water, continue to roast till done — ^about 1 hour ; the meat should be juicy and rare on the bone. Lay the hare on a hot dish. GAMB. 461 remove the skewers and threads ; then free the gravy from fat, add a little broth to the gravy, let it boil up, strain, and serve in a sauce bowl ; send currant jelly to table with it Hare roasted i, PAUemande.— Skin and draw a fine young hare, wash and wipe it dry, cut off head, shoulders, and the front legs, remove the fine skin with a sharp knife, and lard it with fine strips of larding pork ; season with 1 even tablespoonf ul salt ; lay the hare in a roasting pan, pour 2 ounces melted butter over, plac€ the pan in a hot oven, roast, basting frequently, till light brown; then add by degrees 1 pint sour cream, baste freely, and roast till done. When ready to serve, lay the hare on a hot dish, add a little broth to the gravy, boil for a few minutes, then strain ; pour a few spoonfuls of the gravy over the hare and serve the remainder in a sauce bowl, or add 1 teaspoonful cornstarch, dissolved in cold water, to the gravy, stir and boil 3 minutes ; add sufficient broth or bou- illon to make a creamy sauce, cook 5 minutes, then strain, and serve. Civet of Babbit.— Skin and clean 2 good-sized rabbits ; wash and wipe them dry ; carefully remove the gall from the liver, cut each rabbit into 8 pieces ; season them with 1 tablespoonf ul salt, 1 teaspoonful pepper;

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