Civet of Hare

Ingredients

• Skin and clean a Hare
• Cut |lb. of bacon into small pieces
• fry in a stewpan witli a little butter
• add lqt. of broth
• and 1 pint of red wine
• add a bunch of parsley
• a few onions
• spices, pepper and salt to taste
• a little trimmings of mushrooms

Method

1. 1

   Skin and clean the Hare, chop into pieces.

2. 2

   Blanch bacon, fry until brown, remove.

3. 3

   Cook Hare pieces until firm, then mix in flour to thicken gravy.

4. 4

   Add broth and red wine, return Hare and bacon, add parsley, onions, spices, and mushrooms.

5. 5

   Boil for an hour, skim fat, reduce sauce until thick.

6. 6

   Serve with onion broth mixed with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 59. The excerpt below is the record exactly as published.

Civet of Hare. — Skin and clean a Hare, taking care to keep all the blood ; chop off the hind-legs, and cut them up into two or three pieces ; divide the body also into equal parts. Cut |lb. of bacon into small pieces about lin. in thickness, and blanch in boiling water. Take them out, drain, and fry For details respecting Culinary Processes, Utensils, Sauces, etc., referred, to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 745 Hares — continued. in a stewpan witli a little butter until quite brown ; remove them from the pan, put in the pieces of Hare, and cook until they are quite firm. Lift them out, and mix in a little flour to thicken the gravy ; then add lqt. of broth and 1 pint of red wine. Place the pieces of Hare back again, also the bacon, and add a bunch of parsley, a few onions, spices, pepper and salt to taste, and a little trimmings of mushrooms

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