Civet of Rabbits
From Louis' every woman's cook book, 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
963Calories
29 gProtein
176 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories963 kcal
Protein29 g
Carbohydrates176 g
Fiber31 g
Sugars68 g
Total Fat4.2 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium1051 mg
Potassium3474 mg
Calcium504 mg
Iron8.2 mg
Magnesium253 mg
Phosphorus662 mg
Zinc4.1 mg
Copper0.9 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A2.7 mcg
Vitamin E1.7 mg
Vitamin K28 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)7.6 mg
Folate327 mcg
Choline132 mg
Caffeine0 mg
Water1999 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 37. The excerpt below is the record exactly as published.
CIVET OF RABBITS Skin and wash a rabbit, cut in pieces, season with salt and pepper. Fry in butter to a golden colour, then sprinkle over them two heaping tablespoonfuls of flour and cook for a few minutes more to brown the flour. Add one-half a pint of claret wine and a pint of brown stock. Stir it well to obtain a smooth sauce. Add a bunch of parsley, a bay leaf, three cloves, and a clove of garlic, all tied together with a string (called a bouquet, which is taken out before serving), also ten very small onions previously fried in butter, twelve mushroom heads
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