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Civit of Hare.
Ingredients
Hare. Butter. Bacon. Mushrooms. Onion. Cloves. Carrot.
Bouquet garni. Celery. Eschalots. Port Wine. Ketchup.
Stock. Suet. Lemon rind. Herbs. 1 Egg.
Method.
1. Small joint the hare. 2. Dry it. 3. Slightly flour it. 4. Put a quarter of
a pound of butter in a stewpan when it boils, lay in the pieces of hare and brown them. 5. When brown
remove them. 6. Fry a quarter of a pound of bacon cut in slices. 7. Remove the bacon. 8.
Brown two tablespoonfuls of flour in the pan. 9. Stir in by degrees one and a half pint of good stock.
10. Put in the hare, bacon, six mushrooms chopped fine, one onion stuck with four cloves, one carrot
sliced, bouquet of herbs, small piece of celery, two eschalots, pepper, salt, half a pint of port wine, two
tablespoonfuls of ketchup. 11. Stir all well together until it boils. 12. Simmer gently two
hours. 13. Strain the gravy; if too much, reduce to half a pint. 14. Make a dozen forcemeat balls,
thus-four ounces of bread crumbs, two ounces of suet chopped fine, pepper, salt, grated rind of half a lemon,
thyme, and chopped parsley. 15. Mix together with one egg. 16. Roll into little balls. 17.
Fry brown in boiling fat. 18. Lay in the hare gravy for half an hour before it is finished. 19.
Serve with fried croûtons of bread.
PRECAUTIONS.-Be careful not to have an old hare, and do not allow the balls to break.
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