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Forcemeat for Hare

Parboil the liver of the hare, if sound, and mince it finely; also chop a quarter of a pound of suet and rather less of lean bacon, which should be shredded fine, that the forcemeat may not require to be pounded in a mortar. Mix these ingredients together, and add six ounces of bread-crumbs, a dessert-spoonful of parsley, a little thyme and marjoram mixed, salt, pepper, and nutmeg. Bind with two or three yolks of eggs, which must be well beaten before being used, and stuff the inside of the hare with the forcemeat.