Civet of Hare a la Bourgeoise

Ingredients

• Clean a Hare
• Put 2oz. of butter
• 2 table-spoonfuls of flour
• a few slices of fat bacon
• a bunch of sweet herbs
• some mushrooms
• a few small onions
• salt and pepper
• moistening with  pint of white wine
• sufficient stock to cover

Method

1. 1

   Melt butter and flour in a stewpan, add Hare pieces, bacon, herbs, mushrooms, onions, salt, and pepper.

2. 2

   Moisten with white wine and stock, stew until tender.

3. 3

   Skim sauce, add liver and blood, boil again.

4. 4

   Pour sauce over Hare and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 60. The excerpt below is the record exactly as published.

Civet of Hare a la Bourgeoise. — Clean a Hare, and cut it into small pieces, saving the blood. Put 2oz. of butter and 2 table-spoonfuls of flour into a stewpan, and stir them over the fire until mixed ; then put in the pieces of Hare, with a few slices of fat bacon, a bunch of sweet herbs, some mushrooms and artichoke-bottoms, a few small onions fried brown in butter, and salt and pepper, moistening with \ pint of white wine and sufficient stock to cover

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