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Mock Hare

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mock Hare

Ingredients

Directions

  1. Cut out the fillet (lean meat) from the sirloin of beef, leaving the fat to roast with the joint.

  2. Prepare stuffing as directed for hare.

  3. Spread the stuffing on the beef and roll it up tightly.

  4. Secure the roll with tape and insert a skewer through it.

  5. Tie the roll onto a spit for roasting.

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.

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