Stuffing for Hare
From Common-sense papers on cookery, 1880
Some may add the liver of the hare if fresh.
Presented as published in 1880. 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
Nutrition per serving
2217Calories
30 gProtein
12 gCarbs
228 gFat
Full nutrition (34 nutrients)
Calories2217 kcal
Protein30 g
Carbohydrates12 g
Fiber5.8 g
Sugars2.9 g
Total Fat228 g
Saturated Fat123 g
Monounsaturated Fat77 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol559 mg
Sodium920 mg
Potassium481 mg
Calcium134 mg
Iron3.6 mg
Magnesium34 mg
Phosphorus389 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C67 mg
Vitamin A168 mcg
Vitamin E4.7 mg
Vitamin K33 mcg
Vitamin B60.5 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.1 mg
Folate60 mcg
Choline361 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 70. The excerpt below is the record exactly as published.
Take | 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 1, if these savoury 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, &c. As How ro Cook Hark. *75 the herbs get drier, more must be used, but, as I have said, if quite fresh, 1 tea-spoonful ; if very dry, 2 ; the cook consequently must use her judgment for inter- mediate stages. Add to this, to continue the stuffing, \ of the rind of a lemon (this latter should be chopped very fine) ; arid a little cayenne pepper and salt, about 5 oz. of bread-crumbs, and 2 whole eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.