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Hare, Forcemeat For

If the liver of the hare is perfectly sound, boil it gently for six minutes, mince it finely, and mix it with six table-spoonfuls of finely-grated bread-crumbs, half a tea-spoonful of fresh lemon-rind, chopped very small, a dessert-spoonful of minced parsley, a quarter of a teaspoonful of thyme, and the same of sweet marjoram, a small tea-spoonful of salt, half a teaspoonful of pepper, a little cayenne, if this is liked, and two or three grates of nutmeg. Mix the dry ingredients thoroughly, then work into them two ounces of good butter and the yolks of two eggs. If the liver is not sound, it may be omitted, and then one egg only will be necessary. Everything used in making forcemeat should be quite fresh and sweet, or a very unpleasant flavour may be given to the dish. Probable cost, 6d. Sufficient for one hare. HARE, FORCEMEAT FOR (another way). (See FORCEMEAT FOR HARE.)