No. 8. Forcemeat for Hare

Method

The first receipt of this chapter will be found very good for hare without any variation; but the liver boiled for three minutes and finely minced, may be added to it when it is thought an improvement: another half ounce of butter, and a small portion more of egg will then be required. a couple of ounces of rasped bacon, and a glass of port-wine, are sometimes recommended for this forcemeat, but we think it is better without them, especially when slices of bacon are used to line the hare. A flavouring of minced onion or eschalot can be added when the taste is in its favour; or the forcemeat No. 3 may be substituted for this altogether

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