Civet of Hare

Ingredients

• 1 hare, skinned and jointed
• 1 lb. of bacon
• 1 onion
• 1 glass of port wine
• 2 cloves
• bunch of sweet herbs
• a little grated lemon rind
• 1 pint of stock
• 1£ oz. of butter
• 1 oz. of flour
• salt and pepper

Method

1. 1

   Fry bacon in a casserole, add butter, then hare pieces.

2. 2

   Sprinkle flour and fry until browned.

3. 3

   Add stock, boil, skim, then add wine, onion with cloves, herbs, and lemon rind.

4. 4

   Season and simmer gently for 1.5 to 2 hours.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

salt and pepper, and half a teaspoonful of ground ginger. Moisten with a pint of good brown stock ; bring it to the boil and skim well. Now put in six ounces of macaroni or spaghetti (a species of very small macaroni) ; these must be previously blanched in salted water and drained ; put in also the carrots. Cover the casserole and let the whole simmer slowly for about an hour or a little less, till the meat, vegetables and macaroni are quite tender. Before serving, skim off the fat from the sauce. Note. — A blade of mace and one or two cloves may be added to the stew, but these must be removed after cooking. Gurnet* JBeet. [Ragout de Boeuf & VIndienne.) Peel and chop finely one medium-sized onion, blend same in a casserole with one and a hall Casserole Cookery 65 ounces of butter, cut up into pieces one pound ol beefsteak and fry in the above for a few minutes. Next add a dessert-spoonful of Laxami curry powder, and stir over the fire for a few minutes longer, so as to fry the curry a little. Now add half a peeled, cored and chopped apple, one dessert- spoonful of vinegar or lemon juice, and season with salt and pepper. Moisten with a gill of tomato sauce and half a gill of gravy or brown stock. Stir till it boils, then skim and let simmer gently for about an hour. Serve with plain boiled rice. CuiTteb Weal. (Kari de Veau .) Proceed the same as directed in the foregoing recipe, but use lean veal in place of beefsteak. Cut the former into small squares, omit the tomato sauce and use in place of it bechamel or other good white sauce. A few peeled and chopped or pounded almonds or grated fresh cocoanut cooked with the curry gives it an improved flavour. Serve with plain boiled rice. fricassee of Deal. {Fricassie de Veau.) Blanch in salted water two pounds of lean veal (cushion or leg), then cut it into H-inch pieces or cubes, and place in a casserole. Add enough be- chamel or other good white sauce to well cover the meat. Season carefully with salt, white pepper, and a good grate of s 66 Casserole Cookery nutmeg. Add also a bay-leaf and two or three slices of lemon. Slice six or eight preserved mushrooms (champignons), and put them with the stew, then cover and simmer slowly for about forty minutes, stirring occasionally and adding one or two table- spoonfuls of cream when the meat is cooked tender. One or two yolks of eggs beaten up with a little milk or cream may also be added at this stage. Re-heat thoroughly, but do not allow the fricassee to boil again after the eggs are added. Remove the bay-leaf and slices of lemon before serving. 1bot=fl>ot or1bot>ge=0>o&£!e. This is an exceedingly popular luncheon or supper dish for those who appreciate an old-fashioned stew. Either mutton, beef or pork can be used for it, the formula of prepara- tion being the same. Wash, peel and slice thickly one pound of potatoes, peel and cut into slices a good-sized onion, blanch both potatoes and onion separately. Trim about one and a half pounds neck or loin of mutton, and cut into conveniently sized pieces, par-fry them in a pan containing an ounce of dripping. Line a hot-pot jar with alternate layers of pota- toes, meat and onion. Season each layer with salt and pepper and a pinch of dried savoury herbs. Moisten with a pint of good stock or water, cover the jar and place it to cook in a fairly hot oven for about \\ hours. The stew must cook slowly and the fat must be carefully removed before the dish is sent to table. When ready for serving sprinkle a little chopped parsley on top. Note. — If liked, a handful of cooked peas or a few mushrooms can be added to the stew about ten minutes before serving it. Casserole Cookery 67 HJorftsbtre 1bot>fl>ot. Take 2 lb. best neck of mutton, 1£ lb. of pota- toes, 6 small onions, 3 sheeps’ kidneys, £ lb. of mushrooms, 1 pint of stock, 1 oz. of butter or dripping. Trim the meat and cut it into neat cutlets. Peel the potatoes and cut six or eight of them in halves, slicing the rest thickly. Peel and slice the onions thinly. Skin the kid- neys, trim and peel the mushrooms. Put all the ingredients in layers in a casserole or ‘‘hot-pot jar.” The last layer should be of the halves of potatoes. Add the stock, put the butter or dripping on top. Season with salt and pepper. Cover with the lid, and cook gently in a slow oven for about 2\ hours. For the last half-hour remove the lid, to allow the potatoes to brown nicely. Send to table in the casserole. 3ugge6 Ibare. {Civet de Lidvre.) Procure 1 hare, skinned and jointed, \ lb. of bacon, 1 onion, 1 glass of port wine, 2 cloves, bunch of sweet herbs, a little grated lemon rind, 1 pint of stock, 1£ oz. of butter, 1 oz. of flour

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