Dr. Kitchiner’s Recipe for Stuffing a Hare

Name: Dr. Kitchiner’s Recipe for Stuffing a Hare
Cuisine: United Kingdom
Ingredients: lemon peel 1 dram; nutmeg ½ a dram; marjoram, lemon-thyme, or winter savory 1 dram; marjoram, lemon-thyme, or winter savory 1 dram; parsley, 1 dram; shallot ½ dram; Beef suet 2 oz. chopped fine; bread-crumbs 3 oz.; Beef suet 2 oz. chopped fine; some egg. If the liver is quite sound, it may be parboiled and added to the above.; pepper and salt ½ dram each; pepper and salt ½ dram each

1823

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

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

Europe
United Kingdom
Main course
Dinner

Method

Blend the ingredients all together; and
Moisten the mixture with a little egg lightly beaten.
On no account must it be thin; if it is not stiff enough Dr. Kitchiner says it will be good for nothing. He also tells us most kindly that a middling sized teaspoon will contain about a dram.