Stuffing for Hare (No. 379)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Two ounces of beef suet chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
three ounces of fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley, a drachm ↝ Parsley, raw [Not included in a food category]
eschalot, half a drachm
a drachm of marjoram, lemon-thyme, or winter savoury ↝ Parsley, raw [Not included in a food category]
a drachm of grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
the same of pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
the same of pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
the white and yelk of an egg ↝ Egg, white only, raw [Eggs and omelets]
the white and yelk of an egg ↝ Egg, whole, raw [Eggs and omelets]

optional addition

If the liver is quite sound, you may parboil it, and mince it very fine, and add it to the above ↝ Duck, domesticated, liver, raw [Poultry Products]

Instructions (6)

Mix the suet, bread-crumbs, parsley, eschalot, marjoram (or lemon-thyme or winter savoury), lemon-peel, pepper, and salt.
Add the white and yelk of an egg.
Do not make the stuffing thin; it must be of cohesive consistence.
If the stuffing is not stiff enough, it will be good for nothing.
Put the stuffing in the hare and sew it up.

Optional addition

If the liver is quite sound, parboil it, mince it very fine, and add it to the stuffing.

Original Text

Stuffing for Hare.—(No. 379.)

Two ounces of beef suet chopped fine; three ounces of fine bread-crumbs; parsley, a drachm; eschalot, half a drachm; a drachm of marjoram, lemon-thyme, or winter savoury; a drachm of grated lemon-peel, and the same of pepper and salt: mix these with the white and yelk of an egg; do not make it thin—it must be of cohesive consistence: if your stuffing is not stiff enough, it will be good for nothing: put it in the hare, and sew it up.

*** If the liver is quite sound, you may parboil it, and mince it very fine, and add it to the above.

Notes

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