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Stuffing for Hare, Meg Dod's

Grate the crumb of a stale penny loaf, and soak it in port or claret. Mix with it four ounces of beef suet chopped small, a tea-spoonful of finely-shredded parsley, a small pinch of minced shallot, a tea-spoonful of grated lemon-rind, a tea-spoonful of grated nutmeg, and a little salt and cayenne. Mix the ingredients thoroughly, and bind them together with yolk of egg. Put the forcemeat into the hare, and sew it up closely. If the liver is in a sound state, it may be parboiled, chopped, and mixed with the forcemeat. In the original recipe it was recommended that a boned anchovy should be added to this preparation. This may be introduced or omitted, according to taste.