A Hare Civet

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Bone the Hare and take out all the Sinews, cut one Half in thin Slices, and the other Half in Pieces an Inch thick, flour them and fry them in a little fresh Butter as Collops quick, and have ready some Gravy made good with the Bones of the Hare and Beef, put a Pint of it into the Pan to the Hare, some Mustard and a little Elder Vinegar; cover it close and let it do softly till it is as thick as Cream, then dish it up with the Head in the middle.