Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

ounces of butter and one of salt pork cut in dice. Stir, and when the salt pork is fried take it off the pan, and put the pieces of hare in it; stir with a wooden spoon now and then, till of a fine golden color; then sprinkle on it a teaspoonful of flour, add ten small onions, four sprigs of parsley, two of thyme, two cloves of garlic, a bay-leaf, salt, pepper, about a pint of claret wine, same of broth, three or four mushrooms, and a little grated nutmeg; boil gently till done; dish the pieces of hare; throw away parsley, thyme, bay-leaf, and garlic; mix the blood of the hare, if any, in the sauce, boil it about ten minutes longer, turn it on the hare, and serve warm. Many epicures like a civet better when prepared one or two days in advance, and only warmed before serving. When the civet is done, and ready to serve, place the dish in a cool, dry place, and when you want to eat the civet, place the dish in a _bain-marie_, or in an oven, and serve when warm. _The same, roasted._--Lard the hare well; place it on the spit before a good fire; baste often with the drippings, and when properly cooked serve it with the following sauce: put in a stewpan a piece of butter the size of a walnut, and set it on a good fire; when melted, put in it the hare's liver well pounded, then the blood, if any, also the drippings, salt, pepper, a tablespoonful of white wine, same of broth, and one teaspoonful of vinegar; when of a proper thickness, serve with the hare. It takes about an hour to roast it well. In a small family, the hind part is roasted, and the fore part of the hare is dressed in civet. _Baked._--Lard it with salt pork and bake it, basting often: serve in the same way as a roasted one. _The same, next day._--If any is left from the day before, warm it and serve, if in civet; cut in