Civet of Hare

Ingredients

• about half a pound of streaky bacon
• the hare
• three ounces of flour
• a couple of glasses of good stock
• a bunch of parsley
• half a pint of button onions
• half a pint of small mushrooms
• two cloves
• a tea-spoonful of salt
• a drachm of cayenne
• the juice of a Seville orange

Method

1. 1

   Cut hare into small pieces.

2. 2

   Fry bacon until browned, add hare pieces until brown.

3. 3

   Strain gravy, thicken with flour, moisten with stock, add parsley, onions, mushrooms, cloves, salt, cayenne, and orange juice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 378. The excerpt below is the record exactly as published.

Civet of Hare. — Cut the hare into neat small pieces. Take about half a poimd of streaky bacon, which has been soaked in cold water a little while to make it firm, and divide it into small pieces. Frj- these in a saucepan until lightly browned, add the pieces of hare, and when these also are brown, strain the gravy which has come out, and thicken it with three ounces of flour. Moisten it with a couple of glasses of good stock and port, add a bunch of parsley, half a pint of button onions, half a pint of small mushrooms, two cloves, a tea-spoonful of salt, a drachm of cayenne, and the juice of a Seville orange

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