Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of ham
- one-fourth pound of suet
- one teaspoonful of minced parsley
- one tablespoonful minced sweet herbs
- six ounces of bread crumbs
- two eggs
- parsley
- salt
- cayenne
- mace
- lemon peel
Directions
the hare, and after stuffing sew or skewer it up. Rub with butter and sprinkle with seasoned flour. Baste often and cook in a hot oven for one hour. Serve with currant jelly.
Mrs. C. E. Thom, Santa Monica. FORCEMEAT EOR HARE.
Two ounces of ham or lean bacon, one-fourth pound of suet, rind of half a lemon, one teaspoonful of minced parsley, one tablespoonful minced sweet herbs, salt, cayenne and pounded mace to taste, six ounces of bread crumbs, two eggs ; shred the ham or bacon, chop the suet, lemon peel and herbs, add season- ing and blend all thoroughly together with the bread crumbs be- fore wetting. Work in the eggs (well beaten) with the other in- gredients. TVlake into balls. Fry in boiling lard, or put them on a tin and bake in the oven. In forcemeat for hare the liver is sometimes used. Boil for five minutes, mince very fine and add to the other ingredients.