John Myers
Ingredients for 4 servings:
- 700 g minced meat, mixed
- 1 roll, stale, soaked
- Water for soaking
- 1 onion(s), finely chopped
- 5 tbsp curd
- 5 eggs
- salt and pepper
- Paprika powder
- 1 tsp, heaped mustard
- Parsley
- chives
- possibly sour cream for spreading
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
Preheat the oven to 200°C (top/bottom heat). Mix the minced meat with the soaked, squeezed-out bread roll, the finely chopped onion, the spices, the mustard, and one egg. Add parsley and chives to taste and knead in. Pour the minced meat mixture into a casserole dish measuring approximately 30 x 25 cm. The minced meat mixture should be about 5 cm deep. Then, using a spoon, make four deep indentations (almost reaching the bottom of the dish) in the meat mixture. Crack an egg into each indentation, keeping the yolk intact (like a fried egg). Place the roast in the hot oven. After about 30 minutes, the minced meat mixture can be brushed with sour cream. After a total of 50-60 minutes, the mock hare is ready. Serve with baked vegetables or baked potatoes.
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