Stuffing for Hare (Alexandre Dumas)
From Cassell's dictionary of cookery, 1892
Serves 6
Originally intended for turkey but suitable for hare.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1917. The excerpt below is the record exactly as published.
four ounces of sausage-meat. Boil from fifteen to twenty fine Lyons chestnuts till tender in salt and water. A stick of celery may be simmered with them. "WTien the chestnuts are done enough, crush them, and mix them with the mincemeat. Put a clove of garlic and a handful of fresh green l^arsley-leave
Cook this with the app: pantry check, scaling, and the assistant.