Civet of Hare

Ingredients

• the hare
• streaky bacon
• mushrooms
• onions studded with cloves
• nutmeg
• a carrot
• a garnished faggot of parsley
• some port wine
• a suitable volume of standard broth
• salt
• pepper

Method

1. 1

   Cut the hare into small joints.

2. 2

   Fry bacon or ham in a roux, then fry the hare in the same roux.

3. 3

   Combine both fries, add mushrooms, onions, nutmeg, carrot, parsley, port wine, and broth.

4. 4

   Heat to ebullition, add hare parts like liver and lights, and reduce to proper sauce consistency.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 303. The excerpt below is the record exactly as published.

Civet of Hare is believed to derive its name from the fact that the dish was originally flavoured with civet {cive, civette, in French, is the name of Allium schamoprasum ; English, chives), and that later, the special green condiment being omitted or replaced by leeks and onions, a preparation strongly and finely flavoured by general spices retained the name. The hare is cut into small joints ; streaky bacon or ham is fried in a roux, and after the removal of the fry the pieces of hare are also fried in the same roux. Both fries having been united, receive an addition of mushrooms, onions studded with cloves, nutmeg, a carrot, a garnished faggot of parsley, pepper and salt, some port wine, and a suitable volume of standard broth

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