Civet of Hare

Ingredients

• a hare
• a quarter of a pound of butter
• half a pound of salt pork
• two large tablespoonsful of flour
• a bottle of red wine
• Pepper
• mixed spice
• a bouquet of herbs
• thyme
• laurel leaves
• an onion stuck with cloves
• young onions
• mushrooms

Method

1. 1

   Cut up a hare into joints, and brown in a saucepan with a quarter of a pound of butter, and half a pound of salt pork, which has been soaked in water; when a good colour, add two large tablespoonsful of flour, a bottle of red wine, pepper, mixed spice, a bouquet of herbs, thyme, laurel leaves, an onion stuck with cloves, and no salt.

2. 2

   Simmer for an hour and a half, shake the stew-pan occasionally, so that the sauce may not burn.

3. 3

   Brown some young onions in butter, moisten with stock, add a pinch of sugar, and simmer until the sauce is reduced to a glaze.

4. 4

   Trim two punnets of mushrooms, and add them to the civet; when nearly done, remove the onion stuck with cloves, and the herbs, taste the sauce, and if necessary, add a little salt, and dish up; loosen the glazed onions from the saucepan, with a little stock, and place them round the civet with the mushrooms.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 109. The excerpt below is the record exactly as published.

Civet of hare. Poularde rôtie. Roast pullet. Macaroni à l'italienne. Maccaroni à l'italienne. - Croûtes à l’abricot. Apricots à la normande. Civet of hare. Cut up a hare into joints, and brown in a saucepan with a quarter of a pound of butter, and half a pound of salt pork, which has been soaked in water; when a good colour, add two large tablespoonsful of flour, a bottle of red wine, Pepper, mixed spice, a bouquet of herbs, thyme, laurel leaves, an onion stuck with cloves, and no salt. Simmer for an hour and a half, shake the stew-pan occasionally, so that the sauce may not burn. Brown some young onions in butter, moisten with stock, add a pinch of sugar, and simmer until the sauce is reduced to a glaze. Trim two punnets of mushrooms

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