Jugged Hare, or Civet de Lievre
From Cookery and housekeeping, 1882
Serves 4
Ensure there is enough sauce for each helping, but it must not be thin.
Presented as published in 1882. 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
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 95. The excerpt below is the record exactly as published.
ugged Hare, or * Civet de Lievre.' Cut a hare into pieces of such a size that each is a moderate helping. Save the blood. Cut up some streaky bacon in dice, and fry partially, then fry the hare slightly in the fat in which the bacon has been fried, and then fry some button onions, or an onion cut in dice, in the same fat, mix some dried flour in the fat, and stir it in a pint of broth, put this in a stewpan with the hare, bacon, pepper, and fine herbs. The bacon supplies enough salt. Let it simmer till the hare is becoming tender ; the time depends on the age of the hare, and may be hardly one hour or quite two hours. A tumbler of claret is to be stirred in gradually with the blood and the onions, and the simmering is to continue another half-hour. Serve hot in a deep dish with a garnish of fried sippets. There must be enough sauce for each help- ing, but on no account must it be thin. If the mixture of the blood has not made the sauce thick, a little more dried flour may be dredged in
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.