Civet of Hare

Ingredients

• Cut a hare in pieces
• some fresh butter
• a few slices of bacon
• sweet herbs
• chopped mushrooms
• a little flour
• ^ pint of white wine
• pepper

Method

1. 1

   Put the hare into a stewpan with butter, bacon, herbs, and mushrooms.

2. 2

   Heat thoroughly, then add flour mixed with water, pepper, and white wine.

3. 3

   Pour over a thick sauce made from the liver.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 58. The excerpt below is the record exactly as published.

Civet of Hare. — Cut a hare in pieces, or take the remains of one previously roasted ; put it into a stewpan with some fresh butter, a few slices of bacon, sweet herbs, and chopped mushrooms, or champignons ; when they are thoroughly heated, add a little flour beaten up with water, pepper, and ^ pint of white wine

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