Civet of Hare a la Franpaise

Ingredients

• a good-sized Hare
• cut the Hare into twelve pieces
• one sliced onion
• one sprig of thyme
• two bay-leaves
• £ wineglassful of white wine
• loz. of butter
• twelve glazed small onions
• loz. of salted pork
• 3 table-spoonfuls of flour
• 1 wineglassful of red wine
• 1 pint of white broth
• the blood
• the heart
• the liver

Method

1. 1

   Skin and draw the Hare, preserving the blood and liver.

2. 2

   Cut the Hare into twelve pieces and season with salt, pepper, and nutmeg.

3. 3

   Add sliced onion, thyme, bay-leaves, and white wine.

4. 4

   Steep for six hours.

5. 5

   Cook the Hare pieces in butter with glazed onions and salted pork for ten minutes.

6. 6

   Add flour, stir, and moisten with red wine and white broth.

7. 7

   Cook for one hour, adding blood, heart, and liver fifteen minutes before serving.

8. 8

   Serve with croutons of fried bread.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 61. The excerpt below is the record exactly as published.

Civet of Hare a la Franpaise. — Skin a good-sized Hare, draw it, preserving the blood if there is any, and also the liver, with the gall carefully removed. Place the blood and the liver on the same dish, and cut the Hare into twelve pieces ; put these into a stone jar, seasoning with salt, pepper, and nutmeg, adding also one sliced onion, one sprig of thyme, two bay-leaves, and £ wineglassful of white wine ; mix all well together, and steep for six hours. Lift out the pieces of Hare, put them in a saucepan witli loz. of butter, adding twelve glazed small onions and loz. of salted pork cut into small pieces, and cook on a brisk fire for ten minutes ; then add 3 table-spoonfuls of flour, stir well, and moisten with 1 wineglassful of red wine also 1 pint of white broth

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