Mock Hare

Name: Mock Hare
Cuisine: Northern Europe
Ingredients: Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.; Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3 oz.; chopped parsley, a dram; shallot chopped finely ½ dram; chopped marjoram, lemon-thyme, or winter savory a dram; lemon peel grated a dram; nutmeg grated ½ a dram, and the same of pepper and salt; the white and yolk of an egg.

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Cut out the fillet from under the sirloin of beef, leaving the fat to cook with the joint.
Make some stuffing as for a hare; beef suet chopped fine 2 oz.; fine bread-crumbs 3

Method