To Cook Hare

Ingredients

• quarter of a pound of beef suet
• two ounces of uncooked ham
• a teaspoonful of chopped parsley
• two teaspoonfuls of dried mixed savoury herbs
• a quarter of the rind of a lemon
• a dust of cayenne pepper
• five ounces of breadcrumbs
• two whole eggs

Method

1. 1

   Prepare stuffing with suet, ham, parsley, herbs, lemon rind, cayenne, breadcrumbs, and eggs.

2. 2

   Pound in a mortar.

3. 3

   Stuff the hare, roast it at a distance from the fire, baste with dripping, then milk, then butter.

4. 4

   Dredge with flour for color, serve with rich gravy and currant jelly.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

To Cook Hare. The great object in cooking a hare is to keep it as moist as possible, and therefore the hare must not be put too close to the fire in the first stage of roasting. Prepare a stuffing of quarter of a pound of beef suet, chopped finely, two ounces of un- cooked ham, a teaspoonful of chopped parsley, and two teaspoonfuls of dried mixed savoury herbs ; POULTRY A LA MODE, 23 add to this a quarter of the rind of a lemon, chopped very fine, a dust of cayenne pepper, salt, five ounces of breadcrumbs, and two whole eggs

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