A Hare Civet

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

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.