1. Wash and dry a young rabbit. 2. Cut it in
small pieces. 3. Slightly flour each piece. 4. Season
with pepper and salt. 5. Chop up fine four mush-
rooms, one onion, one eschalot. 6. Cut up a few
slices of bacon. 7. Put a quarter of a pound of butter
in a stewpan, when it boils lay in the rabbit, brown it
well. 8. Take out the pieces of rabbit, lay them on
some kitchen paper. 9. Put the chopped mushrooms,
onions, eschalot, and bacon into the butter with one
large tablespoonful of flour, and brown all well. 10.
Add one pint of stock, half a tablespoonful of vinegar,
one of Harvey sauce, two of sherry✪ Brown Fricassee Rabbit ; stew for ten
minutes. 11. Strain the gravy. 12. Return the gravy
to the stewpan and lay in the rabbit. 13. Stew gently
one hour until the gravy reduces to about half a gill
and becomes quite thick. 14. Fry some croutons of
bread for garnish.
Precautions. — Take care it does not burn. Be
sure to let the gravy reduce well. Have a. young
rabbit, and be careful not to boil.
JUGGED HARE.
Ingredients,
i lb. of Beef-steak. Bacon. Bouquet garni.
I Onion. Bay-leaves✪ Jugged Hare.
1. Cut the hare into pieces convenient for serving.
.2. Place at the bottom of a stewpan, or better an
Hashes and Stews.
*3*
earthenware jar, half a pound of beefsteak, and one or
two rashers of bacon or ham, a bouquet garni, an
onion with three cloves, the rind of a lemon, and a
little water or stock. 3. Give the inside of the jar a
rub with a clove of garlic. 4, Put in the pieces of
hare, and season with pepper and salt. 5. Cover
very closely, if necessary, with flour-and-water paste.
6. Place the jar in a large saucepan or copper, with
water up to within two inches of the top, or in a slow
oven for three hours. 7. When ready, skim off the
fat, take out the pieces of hare, thicken with flour, and
further season the sauce if necessary. 8. Arrange the
pieces of hare on a dish, pour over the hot sauce, and
serve.
Precautions. — Have a close-fitting lid, and a little
hay or something at the bottom of the saucepan in
which the jar is placed to prevent it moving over with
the ebullition of the water. A bain-marie is better
than an oven.
CIVIT OF HARE.
Ingredients
Hare. Butter. Bacon.
Onion. Cloves. Carrot.
Celery. Eschalots. Port Wine.
Stock. Suet. Lemon rind.
Mushrooms.
Bouquet garni.
Ketchup.
Herbs. I Egg.
1. Small joint the hare. 2. Dry it. 3. Slightly
Jlour it. 4. Put a quarter of a pound of butter in a
stewpan when it boils, lay in the pieces of hare and
brown them. 5. When brown remove them. 6. Fry
a quarter of a pound of bacon cut in slices. 7.
Remove the bacon. 8. Brown two tablespoonfuls of
flour in the pan. 9. Stir in by degrees one and a half
i32
Buckinaster s Cookery.
✪ Civit of Hare
Page 59 · 3 recipe records on this page
Presented as published in 1887. 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
1. Wash and dry a young rabbit. 2. Cut it in small pieces. 3. Slightly flour each piece. 4. Season with pepper and salt. 5. Chop up fine four mushrooms, one onion, one eschalot. 6. Cut up a few slices of bacon. 7. Put a quarter of a pound of butter in a stewpan, when it boils lay in the rabbit, brown it well. 8. Take out the pieces of rabbit, lay them on some kitchen paper. 9. Put the chopped mushrooms, onions, eschalot, and bacon into the butter with one large tablespoonful of flour, and brown all well. 10. Add one pint of stock, half a tablespoonful of vinegar, one of Harvey sauce, two of sherry ; stew for ten minutes. 11. Strain the gravy. 12. Return the gravy to the stewpan and lay in the rabbit. 13. Stew gently one hour until the gravy reduces to about half a gill and becomes quite thick. 14. Fry some croutons of bread for garnish.
Precautions. — Take care it does not burn. Be sure to let the gravy reduce well. Have a. young rabbit, and be careful not to boil.
JUGGED HARE.
Ingredients,
i lb. of Beef-steak. Bacon. Bouquet garni.
I Onion. Bay-leaves.
1. Cut the hare into pieces convenient for serving. .2. Place at the bottom of a stewpan, or better an
Hashes and Stews.
*3*
earthenware jar, half a pound of beefsteak, and one or two rashers of bacon or ham, a bouquet garni, an onion with three cloves, the rind of a lemon, and a little water or stock. 3. Give the inside of the jar a rub with a clove of garlic. 4, Put in the pieces of hare, and season with pepper and salt. 5. Cover very closely, if necessary, with flour-and-water paste. 6. Place the jar in a large saucepan or copper, with water up to within two inches of the top, or in a slow oven for three hours. 7. When ready, skim off the fat, take out the pieces of hare, thicken with flour, and further season the sauce if necessary. 8. Arrange the pieces of hare on a dish, pour over the hot sauce, and serve.
Precautions. — Have a close-fitting lid, and a little hay or something at the bottom of the saucepan in which the jar is placed to prevent it moving over with the ebullition of the water. A bain-marie is better than an oven.
CIVIT OF HARE.
Ingredients
Hare. Butter. Bacon.
Onion. Cloves. Carrot.
Celery. Eschalots. Port Wine.
Stock. Suet. Lemon rind.
Mushrooms. Bouquet garni. Ketchup.
Herbs. I Egg.
1. Small joint the hare. 2. Dry it. 3. Slightly flour it. 4. Put a quarter of a pound of butter in a stewpan when it boils, lay in the pieces of hare and brown them. 5. When brown remove them. 6. Fry a quarter of a pound of bacon cut in slices. 7. Remove the bacon. 8. Brown two tablespoonfuls of flour in the pan. 9. Stir in by degrees one and a half
Buckinaster s Cookery.
Records on this page
Brown Fricassee RabbitJugged HareCivit of Hare