Civet de Lievre

Name: Civet de Lievre
Ingredients: One Hare; Half a pound of Bacon; Twenty-four Button Onions; Twelve Mushrooms; Bouquet Garni; Half a pint of Claret or Port Wine; Half a pint of Brown Sauce

From High-class cookery recipes, 1897

Adding tomato sauce, glaze, and chutney improves the dish.

Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2695Calories

111 gProtein

261 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories2695 kcal

Protein111 g

Carbohydrates261 g

Fiber73 g

Sugars124 g

Total Fat128 g

Saturated Fat30 g

Monounsaturated Fat37 g

Polyunsaturated Fat16 g

Omega-30.5 g

Cholesterol150 mg

Sodium13033 mg

Potassium8073 mg

Calcium675 mg

Iron19 mg

Magnesium398 mg

Phosphorus2116 mg

Zinc13 mg

Copper3.8 mg

Manganese3.7 mg

Vitamin D2.6 mcg

Vitamin C153 mg

Vitamin A25 mcg

Vitamin E1.4 mg

Vitamin K11 mcg

Vitamin B64.8 mg

Vitamin B121.5 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)5 mg

Niacin (B3)51 mg

Folate702 mcg

Choline424 mg

Caffeine0 mg

Water4527 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 25. The excerpt below is the record exactly as published.

Civet de Lievre. Ingredients. One Hare. Half a pound of Bacon. Twenty-fonr Button Onions. Twelve Mushrooms. Bouquet Garni. Half a pint of Claret or Port Wine. Half a pint of Brown Sauce

Cook this with the app: pantry check, scaling, and the assistant.