Civet of Hare

Ingredients

• a hare
• half a pound of streaky bacon
• a tablespoonful of flour
• a bottle of claret
• a quart of broth
• a dozen button onions
• a pint of champignons

Method

1. 1

   Skin and cut the hare, preserving the blood.

2. 2

   Fry bacon and hare pieces, add flour, and continue frying.

3. 3

   Add bacon, carrot, bouquet garni, and onion, moisten with claret and broth, and simmer.

4. 4

   Fry button onions and add with champignons to the civet.

5. 5

   Skim fat, mix blood with sauce, and serve over hare.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 126. The excerpt below is the record exactly as published.

CIVET OF HARE. Skin, preserve the blood, clean, and cut a hare in the same manner as described in No. 589. Cut half a pound of streaky bacon into one-inch dice, fry these in a stewpan to a yellow colour and put them on a plate ; fry afterwards, in the same pan, the pieces of hare to a brown colour ; sprinkle over them two tablespoonfuls of flour, and continue the frying for three minutes longer, tossing, meanwhile, the pieces of meat in the pan. Then add the fried bacon, a small carrot, a ** bouquet garni,*' an onion stuck with four 292 PRACTICAL HOUSEHOLD COOKERY. cloves, salt and pepper to taste; moisten with a bottle of claret and a quart of broth ; stir till it boils, and remove to the side to simmer gently with the lid on. Mean- while fry a dozen button onions in a stewpan, with an ounce of butter, for five minutes, add them, with a pint of champignons

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