Civet de Hare

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

a cleansed hare
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two dozen small blanched onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
a quarter of a pound of fat bacon cut up in small dice shapes
two tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a pint of thick brown sauce
about half a pint of claret or port
a small clove of scraped garlic, which is mixed into an equal quantity of butter ↝ Garlic, raw [Vegetables and Vegetable Products]
kiteshaped croûtes, fried a nice golden colour
button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
ordinary sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (8)

Cut a cleansed hare into neat joints and put them in a pan with two ounces of butter, two dozen small blanched onions, a bunch of herbs, and a quarter of a pound of fat bacon cut up in small dice shapes.
Fry all together for about fifteen minutes, then sprinkle in two tablespoonfuls of flour.
Add half an ounce of glaze, a pint of thick brown sauce, and about half a pint of claret or port, and simmer gently for about one hour.
Remove all the onions, bacon, and hare from the gravy.
Re-boil the gravy, and add to it a small clove of scraped garlic, which is mixed into an equal quantity of butter, and tammy.
Add the onions, bacon, and hare to the sauce, let them boil up together.
Dish in a pile on a hot dish, and garnish with kiteshaped croûtes, fried a nice golden colour, and button mushrooms.
If the small button onions cannot be obtained, ordinary sliced onions may be used; these should not be taken up with the meat, but passed through the tammy with the sauce.

Original Text

Civet de Hare.
(Civet de Lièvre.)
Cut a cleansed hare into neat joints and put them in a pan with two ounces of butter, two dozen small blanched onions, a bunch of herbs, and a quarter of a pound of fat bacon cut up in small dice shapes; fry all together for about fifteen minutes, then sprinkle in two tablespoonfuls of flour; add half an ounce of glaze, a pint of thick brown sauce, and about half a pint of claret or port, and simmer gently for about one hour; then remove all the onions, bacon, and hare from the gravy; re-boil the latter, and add to it a small clove of scraped garlic, which is mixed into an equal quantity of butter, and tammy; add the onions, bacon, and hare to the sauce, let them boil up together, and dish in a pile on a hot dish, and garnish with kiteshaped croûtes, fried a nice golden colour, and button mushrooms. If the small button onions cannot be obtained, ordinary sliced onions may be used; these should not be taken up with the meat, but passed through the tammy with the sauce.

Notes

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