Civet of Hare

Name: Civet of Hare
Yield: 6 servings
Ingredients: Clean and cut up a rabbit; fry all in some butter; adding some chopped ham, about 2 table- spoonfuls; Then add i}4 pints stock; 6 small onions; i bayleaf; i bit of mace; salt; pepper; 6 chopped mushrooms

From With a saucepan over the sea, 1902

Serves 6

Presented as published in 1902. 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

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 41. The excerpt below is the record exactly as published.

CIVET OP HARE. (England.) Clean and cut up a rabbit; fry all in some butter, adding some chopped ham, about 2 table- spoonfuls. Then add i}4 pints stock, thickened with some flour, 6 small onions, i bayleaf, i bit of mace, salt, pepper, and 6 chopped mushrooms

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