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Landmarks Club Cook Book

A forcemeat mixture of ham or bacon, suet, lemon peel, parsley, sweet herbs, salt, cayenne, mace, bread crumbs, and eggs used to stuff hare.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Landmarks Club Cook Book

Ingredients

Directions

Make the forcemeat

  1. Shred the ham or bacon, chop the suet, lemon peel, and herbs, and add seasoning.

  2. Blend all thoroughly together with the bread crumbs before wetting.

  3. Work in the eggs (well beaten) with the other ingredients.

  4. For forcemeat for hare, boil liver for five minutes, mince very fine, and add to the other ingredients.

  5. Shape into balls.

  6. Fry in boiling lard, or put them on a tin and bake in the oven.

Roast the hare

  1. Stuff the hare with the forcemeat mixture.

  2. Sew or skewer the stuffed hare.

  3. Rub the stuffed hare with butter and sprinkle with seasoned flour.

  4. Baste often and cook in a hot oven for one hour.

  5. Serve with currant jelly.

Nutrition, whole recipe (rough)

794Calories
47 gProtein
21 gFat
101 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Cayenne1 tsp (1.8g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Landmarks Club. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Parsley + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  5. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the forcemeat so it holds together when shaped or cooked.
Bread crumbs
Add bulk and absorb moisture, giving the forcemeat a soft, tender body.
Suet
Adds fat that keeps the forcemeat moist and rich as it cooks.
Ham
Contributes savoury, salty flavour to the forcemeat.

The step that matters

Blend thoroughly before wetting. Mixing the dry ingredients evenly first spreads the fat and seasoning through the crumbs, so no pockets are greasy or bland and the eggs bind the mixture evenly.

Swap the mace

How well each one fits the dish's main ingredients (ham, parsley, bread, egg, lemon):

  1. Marjoramfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against ham, parsley, bread, egg, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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