Stuffing for Hare (Meg Dod's)
From Cassell's dictionary of cookery, 1892
Serves 4
Optional to add a boned anchovy.
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.
Stuffing for Hare, Meg Dod's.— Grate the crumb of a stale penny loaf, and soak it in port or claret. Slix with it four ounces of beef suet chopped small, a tea-spoon- ful of finely-shred parsley, a small pinch of minced shallot, a tea-spoonful of grated lemon- rind, a tea-spoonful of grated nutmeg, and a little salt and cayenne, ilix the ingredients thoroughly', and bind them together with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.