Stuffed Mock Hare

Ingredients

• 1 lb. pork.
• 1/2 lb. veal.
• 1/2 lb. beef.
• 4 oz. butter.
• 2 Sardellen.
• 1 gill sour cream or milk.
• 4 eggs.
• Pepper.
• 1 tablespoonful chopped onion.
• 2 oz. butter.
• 1 oz. breadcrumbs.
• 1 pint broth.
• 1/2 teaspoonful capers.
• 1 tablespoonful English mustard.
• Salt.

Method

1. 1

   Pass the meat three times through the mincing machine.

2. 2

   Mix breadcrumbs with butter and stir in a saucepan until reduced to dough consistency.

3. 3

   Cool, then add eggs, Sardellen, capers, mustard, onion, salt, and pepper.

4. 4

   Form into two loaves, brush with egg white, sprinkle with grated roll crust, and bake in browned butter for 1/2 hour, adding cream and broth gradually.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 49. The excerpt below is the record exactly as published.

pepper. Baste frequently and bake slowly, adding stock g or water occasionally, to prevent the meat browning. ' Pork. 107 When almost cooked, place on a deep dish and sprinkle over very thickly with breadcrumbs (in preference, German bread) mixed with a little cinnamon and castor sugar. Replace in a moderate oven and bake for another 20 minutes till the crust is a light brown. Serve with a thick cherry sauce {see recipe^ page 68). Sohinken In Bopgunder. (Ham in Burgundy.) Jbr 12 Persons. Tune of Preparation : 5 hours. I smoked ham weighing 9 lbs. I lb. small onions. I oz. sugar. I tablespoonful Madeira. i^ pint> Burgundy. A pinch of pepper. 1 tablespoonful currant jelly. 2 teaspoonsful Liebig's Meat Extract. i^ pint brown sauce. 3 oz. butter. A drop or two of lemon juice. Bone the ham and string it together. Boil slowly for from 4 to 5 hours. Meanwhile scald the onions six times. Brown the butter and sugar, add half a pint of the water in which the ham has been boiled, a drop or two of lemon juice and a teaspoonful of Meat Extract, and stew the onions in it till brown, the sauce being just sufficient to cover them. When the ham is done, remove the thick skin and lay the ham in a baking-pan. Pour over it some of the brown sauee (in the making of which, water in which the ham has been boiled and Meat Extract are employed) and some of the wine and place in a very hot oven. Add the remaining sauce and wine gradually and baste the ham with it frequently so that it receives a brown glazing. Finally, stir the red currant jelly into the sauce in which the onions were stewed, flavour with cayenne and add to the Burgundy sauce. Place the ham on a dish, cut into slices and arrange round it difiEerent vegetables and chestnuts, macaroni, Sauerkohl and the little stewed onions. io8 Schweinefleisch. Sohinkenscheiben In BargandeF-Sauoe. (Ham in Burgundy Sauce.) For 6 Persons. Time of Preparation : i hour. 2 lbs. boiled ham. I pint Burgundy sauce. I lb. little onions, prepared ac- cording to previous recipe. A similar dish to the preceding can be prepared more simply in the following way : — Prepare a Burgundy sauce with onions according to recipe. Cut the meat into slices and lay it in the boiling Burgundy sauce, which must not be salted until after the ham is added. Serve with various vegetables round, as in last recipe. Bratklops. For 6 Persons » Time of Preparation : i hour. lb. pork. lb. beef. \ teaspoonful onions slightly fried in butter. \\ oz. breadcrumbs. 2 eggs. \ teaspoonful pounded carraway seeds. 3 oz. butter. A leaf of rubbed sage. Salt and pepper. Mix well together the breadcrumbs, ^^^s^ salt, pepper and carraway, and add to them gradually the meat which has been passed twice through the mincing machine. Form into 14 rissoles and fry in 3 oz. browned butter. Bratklops to be eaten Cold. For 6 Persons. Time of Preparation : i hour. 1 1 lb. pork. Yolks of 2 eggs. I oz. breadcrumbs. White of i ^%%. 4 Sardellen, chopped fine. \ teaspoonful chopped onions 4 oz. butter. " slightly fried in butter. 6 hard-boiled eggs. Salt and pepper. Pork. 109 Mix the breadcrumbs with the 2 yolks, the white of eggj onions, salt, pepper and chopped Sardellen, and when thoroughly mixed, add the meat, previously passed twice through the mincing machine. Cut eacn of the hard-boiled ^g^^ in two, press the mixture firmly round each piece and fry for 5 minutes a nice brown in 4 oz^ butter. Serve cold. er Klops. For 6 Persons. Time of Preparation : \\ hour. } lb. pork. \ lb. veal. I lb. beef. \ teaspoonful chopped onions slightly fried in butter. \ oz. butter. I oz. breadcrumbs. I quart brown sauce. I teaspoonful capers. Lemon juice. Salt and pepper. I tablespoonful chopped parsley. Mix the breadcrumbs with i ^^^ and the butter, and stir in a saucepan till the mixture is reduced to the consistency of dough. Put this into a basin, and stir till cool, adding then the salt, pepper, the remaining eggs and, lastly, the meat which has been passed twice through the mincing machine. Form into 12 long- shaped rissoles, fry them slightly in 2 oz. butter, and then place them to stew gently for 12 minutes in a quart of strong, boiling brown sauce {see recipe, page 55). Flavour the sauce with a teaspoonful of capers, half a teaspoonful chopped onions, slightly fried in butter, and lastly 3 Sardellen, finely chopped, and a tablespoonful of chopped parsley. The butter in which the Klops have been fried can be rinsed out of the pan with some of the brown sauce, and added to the finished sauce. The sauce may be varied by the addition of tomato^ puree, red wine, or Madeira, and is greatly improved by the addition of a gill of sour cream and some dried Steinpilze, which may be obtained at most of the Germaa Delikatessen-Handlungen. no Sckweinefleisch. Falsohtv Base. (Mock Harb.) For 6 Persons. I lb. pork. \ lb. veal. 4 oz. butter. ,2 Sardellen. ' I g^U sour cream or milk. 4 eggs. Pepper. I tablespoonful chopped onion. Time of Preparation : 2 hours. \ lb. beef. 2 oz. butter. I oz. breadcrumbs. I pint broth. \ teaspoonful capers I ,y flour. \ ,, English mustard. Salt. Pass the meat three times through the mincing machine. Mix the breadcrumbs with i ^%% and the butter and stir in a saucepan till the mixture is reduced to the consistency of dough. Put this in a basin and stir till cool, adding then the 2 eggs and i extra yolk and the chopped Sardellen, capers, mustard, onion, salt, and pepper. Lastly, add the meat and the bacon cut into small dice and mix thoroughly. Form into two " loaves," brush over with the remaining white of ^gg^ sprinkle over with grated roll crust, place in browned butter in a deep baking-tin and bake for ^ hour, adding cream and broth gradually. The veal may be omitted, or even pork alone taken. If intended for eating cold, it is better to take only pork and spice well with carraway. The gravy may be improved by the addition of 4 tablespoonsful of red wine and half a pint of brown sauce (see recipe, page 55). Kotelettes. (Pork Chops — Stewbd.) For 6 Persons* 6 pork chops. I gill white wine. 1 gill broth. 2 oz. butter Time of Preparation : i^ hour. r tablespoonful chopped onion. Pepper. Salt. A little flour. Park. Ill Remove all fat from the chops, rub over with salt and pepper, partly fry on both sides in a deep pan and then add the wine and broth and stew slowly till done. (A teaspoonful of Liebig's Meat Extract dissolved in water may be substituted for broth.) Thicken the sauce with flour. It may also be thickened with German mustard .or the yolks of eggs may be stirred in. Gefmiter Haokbraten. (Stuffed Mock Hare

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