Mock Hare (No. 66)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Cut out the fillet (i. e. the inside lean) of a sirloin of beef, leaving the fat to roast with the joint.
  2. Prepare some nice stuffing, as directed for a hare in No. 66, or 379.
  3. Put this on the beef, and roll it up with tape.
  4. Put a skewer through it, and tie that on a spit.
Obs.
  1. If the beef is of prime quality, has been kept till thoroughly tender, and you serve with it the accompaniments that usually attend roast hare (Nos. 329, 344, &c.), or stew it, and serve it with a rich thickened sauce garnished with forcemeat balls (No. 379), the most fastidious palate will have no reason to regret that the game season is over.
  2. To make this into hare soup, see No. 241.
Original Text
Mock Hare.—(No. 66.*) Cut out the fillet (i. e. the inside lean) of a sirloin of beef, leaving the fat to roast with the joint. Prepare some nice stuffing, as directed for a hare in No. 66, or 379; put this on the beef, and roll it up with tape, put a skewer through it, and tie that on a spit. [142]Obs. If the beef is of prime quality, has been kept till thoroughly tender, and you serve with it the accompaniments that usually attend roast hare (Nos. 329, 344, &c.), or stew it, and serve it with a rich thickened sauce garnished with forcemeat balls (No. 379), the most fastidious palate will have no reason to regret that the game season is over. To make this into hare soup, see No. 241.
Notes
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