Civet of Hare a la Franchise

Ingredients

• a good-sized, tender hare
• one and a half good pinches of salt
• a good pinch of pepper
• a third of a pinch of nutmeg
• one sliced onion
• two bay-leaves
• half a glassful of white wine
• one ounce of butter
• twelve glazed, small onions
• one ounce of salt pork
• three tablespoonfuls of flour
• a glassful of red wine
• half a pint of white broth
• the blood
• the heart
• the liver

Method

1. 1

   Remove skin from the hare, cut into pieces, and season with salt, pepper, nutmeg, onion, thyme, bay-leaves, and wine.

2. 2

   Steep for 6 hours.

3. 3

   Cook hare pieces with butter, onions, and salt pork for 10 minutes.

4. 4

   Add flour, red wine, and broth, then cook for 1 hour.

5. 5

   Add blood, heart, and liver before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 228. The excerpt below is the record exactly as published.

th heart-shaped croutons (No. 133) all around, and serve. The fore-quarters can be utilized for Civet, etc., as desired. 893. Civet of Hare a la Franchise. — Remove the entire skin from a good-sized, tender hare, neatly draw it, preserving the blood, if there is any, and also the liver, the gall being carefully removed. Place the blood and liver on the same dish, and proceed to cut the hare into twelve pieces. Put them into a stone jar, seasoning with one and a half good pinches of salt, a good pinch of pepper, a third of a pinch of nutmeg, one sliced onion, one sprig of thyme, two bay-leaves, and half a glassful of white wine. Mix all well together, and steep well for six hours. Lift out the pieces of hare, and put them in a saucepan with one ounce of butter, adding VEGE TA BLES, 287 twelve glazed, small onions, and one ounce of salt pork, cut into small pieces ; let cook on a brisK fire for ten minutes, then add three tablespoon- fuls of flour, stir well, and moisten with a glassful of red wine, also half a pint of white broth

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