Stuffing for Hares

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Cut up the liver, heart, and lights of a hare, and fry them with an equal quantity of ham or bacon, seasoned with mushrooms, shalot, nutmeg, pepper and salt; and when slightly browned, pound altogether with about two ounces of crumb of bread and one whole egg in a mortar, until well pulverized into a smooth paste; and use this seasoning for stuffing hares or rabbits.

No. 298