Prepare a young hare and cut it into pieces as for the ordinary Civet.
Place the pieces into a basin with
Fry and colour in olive oil,
Cover and cook gently on the side of the stove and when cooked transfer the pieces of hare to a clean pan. Add the blood and the liver cut in thick slices to the sauce and when the liver is cooked add it to the pieces of hare.
Pass the sauce through a fine strainer and pour it over the hare and liver. Reheat without boiling and finish with
Place the civet into an earthenware casserole and serve accompanied with a dish of Cèpes à la Provençale mixed with some small Croûtons of bread fried in clarified butter.
© 1903 All rights reserved. Published by Taylor and Francis.