Jugged Hare (Civet de Lievre Chasseur)

Ingredients

• a hare
• 4 to 6 oz. fat bacon
• 1 to 1 doz. small white onions
• 2 table-sps. flour
• 2 oz. good dripping or butter
• Seasoning
• 1 or 2 glasses Burgundy
• A few fresh mushrooms

Method

1. 1

   Paunch the hare, reserving the blood.

2. 2

   Cut inferior parts into small pieces.

3. 3

   Sauté onions and bacon until browned.

4. 4

   Brown hare pieces in the same fat, sprinkle with flour, and add wine and enough water to cover.

5. 5

   Simmer until almost tender.

6. 6

   Strain sauce over hare, add mushrooms, and continue simmering until cooked.

7. 7

   Mix in blood, being careful not to overboil.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 476. The excerpt below is the record exactly as published.

gged Hare, 2 (Civet de LISvre Chasseur) \ a hare. 4 to 6 oz. fat bacon. 1 to 1J doz. small white onions. 2 table-sps. flour. 2 oz. good dripping or butter. Seasoning. 1 or 2 glasses Burgundy. A few fresh mushrooms

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