Civet de lièvre

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (13)
For the civet
Instructions (13)
  1. Take the pieces left over from the râble and cut them into neat joints.
  2. Put into a delicately clean pan 4oz. or 5oz. of good bacon (rather more fat than lean) cut into largish dice, and fry a delicate brown in about 1oz. of butter or clarified dripping.
  3. Lift out the bacon and in the same pan fry till of a golden brown two dozen butter or silver onions.
  4. Lift out the onions also, and place in the pan an ounce more butter or dripping and the joints of hare cut up, and fry these.
  5. When about half done, dust them well with a dessertspoonful of flour, and when this has browned pour in about a gill of hot stock or water.
  6. Return the bacon and onions to the pan with some mushrooms, if at hand, and a good bouquet.
  7. Pour over it a gill of claret, to which you have added enough stock or water to cover the hare, etc., and let it all boil up sharply for a few minutes.
  8. Draw it to the side and let it simmer gently and steadily for one and a half hours.
  9. Next add to it the liver of the hare mixed, as for the râble, with the blood of the chest, and let it all stew together for ten minutes more.
  10. Lift out the bouquet, place a slice of delicately fried bread, cut into four, on a hot dish, dress the hare, etc., on this, pour the gravy round and serve very hot.
  11. If your gravy is too thin, lift out the hare and keep it hot, boiling up the gravy hard for a few minutes to reduce it.
  12. If, on the contrary, it is too thick, add a little hot stock to it, but of course this must be seen to before dishing it.
  13. Naturally if a whole hare is used, the quantities must be trebled.
Original Text · last edited 4 days ago
Civet de lièvre.—Take the pieces left over from the râble and cut them into neat joints. Put into a delicately clean pan 4oz. or 5oz. of good bacon (rather more fat than lean) cut into largish dice, and fry a delicate brown in about 1oz. of butter or clarified dripping; then lift it out and in the same pan fry till of a golden brown two dozen butter or silver onions; now lift out these also, and place in the pan an ounce more butter or dripping and the joints of hare cut up, and fry these. When about half done, dust them well with a dessertspoonful of flour, and when this has browned pour in about a gill of hot stock or water, return the bacon and onions to the pan with some mushrooms, if at hand, and a good bouquet; then pour over it a gill of claret, to which you have added enough stock or water to cover the hare, etc., and let it all boil up sharply for a few minutes; now draw it to the side and let it simmer gently and steadily for one and a half hours. Next add to it the liver of the hare mixed, as for the râble, with the blood of the chest, and let it all stew together for ten minutes more. Lift out the bouquet, place a slice of delicately fried bread, cut into four, on a hot dish, dress the hare, etc., on this, pour the gravy round and serve very hot. If your gravy is too thin, lift out the hare and keep it hot, boiling up the gravy hard for a few minutes to reduce it. If, on the contrary, it is too thick, add a little hot stock to it, but of course this must be seen to before dishing it. Naturally if a whole hare is used, the quantities must be trebled.
Notes
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