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

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.

Dr. Kitchiner’s Recipe for Stuffing a Hare

1823

Ingredients

Method

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