Civet of Hare is believed to derive its name from the fact
that the dish was originally flavoured with civet {cive, civette,
in French, is the name of Allium schamoprasum ; English,
chives), and that later, the special green condiment being
omitted or replaced by leeks and onions, a preparation
strongly and finely flavoured by general spices retained the
name. The hare is cut into small joints ; streaky bacon or
ham is fried in a roux, and after the removal of the fry the
pieces of hare are also fried in the same roux. Both fries
having been united, receive an addition of mushrooms,
onions studded with cloves, nutmeg, a carrot, a garnished
faggot of parsley, pepper and salt✪ Roast Hare, some port wine, and a
suitable volume of standard broth. Heat to ebullition, with
gentle stirring ; then add any suitable parts of the hare —
such as liver and lights — and reduce to proper consistency
of the sauce. The dish admits of several garnishes, and is
very tasty and tender. Kebobs or Scollops of Hare may bo
PREPARATIONS OF HARE
481
flavoured with any of the leading sauces. Jugged Hare
derives its adjective from the jug into which it is placed for
being cooked, as bottled beer does from the bottle in which
it is revivified by a second fermentation. The hare is cut
into pieces as for civet, and placed into the juggmg-pot
(mark the tautology), or into a stone jar, just sufficiently
large to hold it well together with some veal and ham as
for braising. Now all the ingredients for a ragout are
added, and the jug or jar is closed with a bladder tied over
its aperture✪ Jugged Hare, and put in a saucepan containing hay and
warm water. In this water-bath the jug is heated for at
least three hours, the water being kept boiling all the time.
Braising in a stewpan in the oven is both easier and quicker ;
the hare may be boned, have its hollows filled with farce,
be larded, and braised a Vancienne. Hare Cake is a cold
arrangement of hare, mutton, and ham bedded in aspic.
Various preparations of hare have special features. Thus,
Hare a la Bourgeoise is a ragout, bound with the blood of
the hare. In the case of Levrauts au Sang, the blood of
five pigeons is to be added to that of each leveret; the blood
is here employed as a liaison.
Various ragoMs, under the names of Terrines, PdUs, Pdt6
en Fusde, can be produced by combining two or more of the
processes above alluded to.
CHAPTER XLIV.
PREPARATIONS OF FOWLS.
The common fowl is reported to come from India, but
nowadays inhabits the whole globe, though in much varied
forms. In Turkey it has a rich plumage ; in China its
feathers are often stunted to a kind of wool ; in Persia it
31
482
THE SPIRIT OF COOKE RY
has no tail ; in Cochin China it cannot fly ; in India there
is a common variety which has black flesh and black bones,
but is still very good to eat. Fowls have been used as food
in all historical ages.*
Page 303 · 4 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Civet of Hare is believed to derive its name from the fact that the dish was originally flavoured with civet {cive, civette, in French, is the name of Allium schamoprasum ; English, chives), and that later, the special green condiment being omitted or replaced by leeks and onions, a preparation strongly and finely flavoured by general spices retained the name. The hare is cut into small joints ; streaky bacon or ham is fried in a roux, and after the removal of the fry the pieces of hare are also fried in the same roux. Both fries having been united, receive an addition of mushrooms, onions studded with cloves, nutmeg, a carrot, a garnished faggot of parsley, pepper and salt, some port wine, and a suitable volume of standard broth. Heat to ebullition, with gentle stirring ; then add any suitable parts of the hare — such as liver and lights — and reduce to proper consistency of the sauce. The dish admits of several garnishes, and is very tasty and tender. Kebobs or Scollops of Hare may be
flavoured with any of the leading sauces. Jugged Hare derives its adjective from the jug into which it is placed for being cooked, as bottled beer does from the bottle in which it is revivified by a second fermentation. The hare is cut into pieces as for civet, and placed into the jugging-pot (mark the tautology), or into a stone jar, just sufficiently large to hold it well together with some veal and ham as for braising. Now all the ingredients for a ragout are added, and the jug or jar is closed with a bladder tied over its aperture, and put in a saucepan containing hay and warm water. In this water-bath the jug is heated for at least three hours, the water being kept boiling all the time. Braising in a stewpan in the oven is both easier and quicker ; the hare may be boned, have its hollows filled with farce, be larded, and braised a Vancienne. Hare Cake is a cold arrangement of hare, mutton, and ham bedded in aspic.
Various preparations of hare have special features. Thus, Hare a la Bourgeoise is a ragout, bound with the blood of the hare. In the case of Levrauts au Sang, the blood of five pigeons is to be added to that of each leveret; the blood is here employed as a liaison.
Various ragoMs, under the names of Terrines, PdUs, Pdt6 en Fusde, can be produced by combining two or more of the processes above alluded to.
CHAPTER XLIV.
PREPARATIONS OF FOWLS.
The common fowl is reported to come from India, but nowadays inhabits the whole globe, though in much varied forms. In Turkey it has a rich plumage ; in China its feathers are often stunted to a kind of wool ; in Persia it
has no tail ; in Cochin China it cannot fly ; in India there is a common variety which has black flesh and black bones, but is still very good to eat. Fowls have been used as food in all historical ages.*
Records on this page
Roast HareCivet of HareRoast ChickenJugged Hare