Stuffing for Hare

Name: Stuffing for Hare
Cuisine: United Kingdom
Ingredients: pepper and salt to taste. The liver (if sound) parboiled and minced very fine.; pepper and salt to taste. The liver (if sound) parboiled and minced very fine.; Beef suet, chopped fine, 2 oz.; fine bread-crumbs 3 oz.; Beef suet, chopped fine, 2 oz.; marjoram and lemon thyme or winter savory half a teaspoonful each; marjoram and lemon thyme or winter savory half a teaspoonful each; parsley 1 teaspoonful; marjoram and lemon thyme or winter savory half a teaspoonful each; finely minced shallot 1 dram; egg; grated lemon peel 1 dram; nutmeg ½ dram

Mary Eaton, Bungay, Suffolk, 1823

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Beef suet, chopped fine, 2 oz.
fine bread-crumbs 3 oz.

Europe
United Kingdom
Main course

Method

Pound the first ingredients.
Moisten with egg as usual.
Add the minced liver.
Put the stuffing in the hare and sew up.