Civit of Hare

Ingredients

• Hare
• a quarter of a pound of butter
• a quarter of a pound of bacon
• Onion
• four cloves
• Carrot
• Celery
• Eschalots
• one and a half pint of good stock
• small piece of suet
• lemon rind
• six mushrooms
• Bouquet garni
• two tablespoonfuls of ketchup
• 1 Egg
• half a pint of port wine
• pepper
• salt

Method

1. 1

   1.

2. 2

   Small joint the hare.

3. 3

   2.

4. 4

   Dry it.

5. 5

   3.

6. 6

   Slightly flour it.

7. 7

   4.

8. 8

   Put butter in a stewpan when it boils, lay in pieces of hare and brown them.

9. 9

   5.

10. 10

    Remove them.

11. 11

    6.

12. 12

    Fry bacon.

13. 13

    7.

14. 14

    Remove bacon.

15. 15

    8.

16. 16

    Brown flour in the pan.

17. 17

    9.

18. 18

    Stir in stock.

19. 19

    10.

20. 20

    Add hare, bacon, mushrooms, onion, carrot, bouquet of herbs, celery, eschalots, pepper, salt, port wine, and ketchup.

21. 21

    11.

22. 22

    Stir until it boils.

23. 23

    12.

24. 24

    Simmer for two hours.

25. 25

    13.

26. 26

    Strain gravy; reduce if too much.

27. 27

    14.

28. 28

    Make forcemeat balls with bread crumbs, suet, pepper, salt, lemon rind, thyme, parsley, and egg.

29. 29

    15.

30. 30

    Roll into balls and fry.

31. 31

    16.

32. 32

    Add to hare gravy for half an hour.

33. 33

    17.

34. 34

    Serve with fried croûtons.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 59. The excerpt below is the record exactly as published.

CIVIT OF HARE. Ingredients Hare. Butter. Bacon. Onion. Cloves. Carrot. Celery. Eschalots. Port Wine. Stock. Suet. Lemon rind. Mushrooms. Bouquet garni. Ketchup. Herbs. I Egg. 1. Small joint the hare. 2. Dry it. 3. Slightly Jlour it. 4. Put a quarter of a pound of butter in a stewpan when it boils, lay in the pieces of hare and brown them. 5. When brown remove them. 6. Fry a quarter of a pound of bacon cut in slices. 7. Remove the bacon. 8. Brown two tablespoonfuls of flour in the pan. 9. Stir in by degrees one and a half i32 Buckinaster s Cookery. pint of good stock. 10. Put in the hare, bacon, six mushrooms chopped fine, one onion stuck with four cloves, one carrot sliced, bouquet of herbs, small piece of celery, two eschalots, pepper, salt, half a pint of port wine, two tablespoonfuls of ketchup

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