Civet of Hare, with Mushrooms

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

Cut the hare into small joints
one pound of streaky bacon
a handful of flour
a pottle of mushrooms
an onion stuck with four cloves
a carrot
a garnished faggot of parsley
pepper and salt
pepper and salt
a pint of port wine
a quart of good broth
half a pint of button onions
a little butter
a dozen croûtons of fried bread

Instructions (16)

Cut the hare into small joints.
Parboil one pound of streaky bacon, and cut it into square pieces the size of small walnuts.
Fry these in a stewpan until they acquire a light brown colour, then take them out on a plate.
Fry the pieces of hare brown also.
Shake a handful of flour over them, and toss them over the fire for three minutes.
Add the fried bacon, a pottle of mushrooms, an onion stuck with four cloves, a carrot and a garnished faggot of parsley.
Season with pepper and salt.
Moisten with a pint of port wine, and a quart of good broth.
Stir the civet on the fire till it boils, and then remove it to the side that it may clarify itself by gentle ebullition.
Fry half a pint of button onions in a small stewpan with a little butter, for five minutes.
When the civet has boiled about half an hour, throw these in.
As soon as the pieces of hare become tender, remove the scum and grease from the surface, take out the onion, carrot, and faggot.
If there appear to be too much sauce, pour it into another stewpan, and reduce it by boiling, stirring it with a wooden spoon to prevent its burning, then pass it through a tammy upon the civet.
Pile up the pieces of hare in the centre of the dish, and garnish round with the mushrooms, &c.
Pour the sauce over it.
Place a dozen croûtons of fried bread cut in the shape of a heart round the base, and serve.

Original Text

CIVET OF HARE, WITH MUSHROOMS.
Cut the hare into small joints, then parboil one pound of streaky bacon, and cut it into square pieces the size of small walnuts; fry these in a stewpan until they acquire a light brown colour, then take them out on a plate, and fry the pieces of hare brown also. Next, shake a handful of flour over them, and toss them over the fire for three minutes; add the fried bacon, a pottle of mushrooms, an onion stuck with four cloves, a carrot and a garnished faggot of parsley, season with pepper and salt, moisten with a pint of port wine, and a quart of good broth; stir the civet on the fire till it boils, and then remove it to the side that it may clarify itself by gentle ebullition. Fry half a pint of button onions in a small stewpan with a little butter, for five minutes, and when the civet has boiled about half an hour, throw these in; as soon as the pieces of hare become tender, remove the scum and grease from the surface, take out the onion, carrot, and faggot; and if there appear to be too much sauce, pour it into another stewpan, and reduce it by boiling, stirring it with a wooden spoon to prevent its burning, then pass it through a tammy upon the civet. Pile up the pieces of hare in the centre of the dish, and garnish round with the mushrooms, &c.; pour the sauce over it, place a dozen croûtons of fried bread cut in the shape of a heart round the base, and serve.

Notes

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