Place the pieces of meat on a dish, and serve with the onion broth mixed with the sauce poured over the Hare. Fig. 926. Broiled Hare. Civet of Hare a la Bourgeoise. — Clean a Hare, and cut it into small pieces, saving the blood. Put 2oz. of butter and 2 table-spoonfuls of flour into a stewpan, and stir them over the fire until mixed ; then put in the pieces of Hare, with a few slices of fat bacon, a bunch of sweet herbs, some mushrooms and artichoke-bottoms, a few small onions fried brown in butter, and salt and pepper, moistening with \ pint of white wine and sufficient stock to cover. Stew the Hare until tender, and then put the pieces on a dish. Skim the sauce, remove the bunch of sweet herbs, add the crushed liver of the Hare and the blood, and boil again. Pour the sauce over the Hare, and serve. Civet of Hare a la Chasseur. — The following very elaborate dish is advocated by Dubois, but appears to possess un- necessary complications. Skin and draw a Hare, putting the liver, heart, and lungs in one basin, and the blood in another with a little vinegar and the juice of a lemon. Cut up the back, loins, and hind-legs, sprinkle over with salt and pepper, and let them marinade in this for two or three hours. Prepare a light brown roux ; drain and wipe the pieces of Hare, add them to the roux, and cook over a moderate fire, turning frequently, until a light brown. Put these into a stewpan, pour over sufficient red and white wine in equal quantities to cover the meat, also the liquor of the marinade, one onion, and a few sweet herbs, and boil for five or six minutes ; then remove the pan to the side of the fire, and cover the lid with hot ashes. Cut two large onions into small pieces, put them in a saucepan with 5oz. of lard, and fry over a moderate fire until they ai'e light brown. Finely chop the liver, heart, and lungs, add them to the onions, sprinkle over a little cayenne and salt, and toss over the fire until they are well done ; add a few table-spoonfuls of Madeira wine to moisten the mince, and reduce it over a slow fire ; then add 2 table-spoonfuls of rich sauce, put the whole in a mortar, pound well, and pass it through a sieve. Have ready a dozen round paste croustades✪ Civet of Hare a la Chasseur, fried and emptied, fill them up with the mixture, brush over with a paste-brush dipped in butter, and put them in a slow oven to keep hot. When the civet is nearly done, about fifteen minutes before serving, take each piece out of the pan, and arrange them in another stewpan; then slightly dilute the sauce with broth, strain, and pour it over the Hare ; put in two dozen mushrooms, cover the pan, and complete the cooking. Set the Hare on a dish, pour the Hares — continued. sauce over it, and arrange the croustades in a circle round the meat. Put a few table-spoonfuls of rum in a sugar-pan, warm it a little, set it alight, and pour it over. This last should be done just as it is being served, and it will give a very pretty effect.

AI-modernized reading of the original text

Place the pieces of meat on a dish, and serve with the onion broth mixed with the sauce poured over the Hare. Fig. 926. Broiled Hare. Civet of Hare a la Bourgeoise. — Clean a Hare, and cut it into small pieces, saving the blood. Put 2oz. of butter and 2 table-spoonfuls of flour into a stewpan, and stir them over the fire until mixed ; then put in the pieces of Hare, with a few slices of fat bacon, a bunch of sweet herbs, some mushrooms and artichoke-bottoms, a few small onions fried brown in butter, and salt and pepper, moistening with \ pint of white wine and sufficient stock to cover. Stew the Hare until tender, and then put the pieces on a dish. Skim the sauce, remove the bunch of sweet herbs, add the crushed liver of the Hare and the blood, and boil again. Pour the sauce over the Hare, and serve. Civet of Hare a la Chasseur. — The following very elaborate dish is advocated by Dubois, but appears to possess unnecessary complications. Skin and draw a Hare, putting the liver, heart, and lungs in one basin, and the blood in another with a little vinegar and the juice of a lemon. Cut up the back, loins, and hind-legs, sprinkle over with salt and pepper, and let them marinade in this for two or three hours. Prepare a light brown roux ; drain and wipe the pieces of Hare, add them to the roux, and cook over a moderate fire, turning frequently, until a light brown. Put these into a stewpan, pour over sufficient red and white wine in equal quantities to cover the meat, also the liquor of the marinade, one onion, and a few sweet herbs, and boil for five or six minutes ; then remove the pan to the side of the fire, and cover the lid with hot ashes. Cut two large onions into small pieces, put them in a saucepan with 5oz. of lard, and fry over a moderate fire until they ai'e light brown. Finely chop the liver, heart, and lungs, add them to the onions, sprinkle over a little cayenne and salt, and toss over the fire until they are well done ; add a few table-spoonfuls of Madeira wine to moisten the mince, and reduce it over a slow fire ; then add 2 table-spoonfuls of rich sauce, put the whole in a mortar, pound well, and pass it through a sieve. Have ready a dozen round paste croustades, fried and emptied, fill them up with the mixture, brush over with a paste-brush dipped in butter, and put them in a slow oven to keep hot. When the civet is nearly done, about fifteen minutes before serving, take each piece out of the pan, and arrange them in another stewpan; then slightly dilute the sauce with broth, strain, and pour it over the Hare ; put in two dozen mushrooms, cover the pan, and complete the cooking. Set the Hare on a dish, pour the Hares — continued. sauce over it, and arrange the croustades in a circle round the meat. Put a few table-spoonfuls of rum in a sugar-pan, warm it a little, set it alight, and pour it over. This last should be done just as it is being served, and it will give a very pretty effect.

Records on this page

Civet of Hare a la ChasseurCivet of Hare a la Bourgeoise

The encyclopaedia of practical cookery