Broiled Hare

Rub the legs and shoulders of a hare with butter, lay them in a deep earthenware dish with one large sliced onion, a small quantity of thyme and parsley, a bay-leaf, a moderate quantity of pepper and salt, one breakfast cupful of vinegar, and half as much water. Cover the hare with another dish and let it macerate for two days. Drain the pieces of hare, rub again with butter, lay them on a gridiron and broil over a clear fire, turning when done on one side. When cooked lay the pieces on a hot dish covered with a folded napkin and garnished with fried parsley, and serve.

Civet Of Hare

Skin and clean a hare, using care to save all the blood; chop off the hind legs, and cut them up into two or three pieces; also divide the body into equal parts. Cut one-half pound of bacon into small pieces about one inch in thickness, and blanch in boiling water. Remove, drain and fry in a stewpan with a little butter until quite brown; take them from the pan, throw in the pieces of hare and cook until they are quite firm. Lift them out, and mix in a little flour to thicken the gravy; then add one quart of broth, and one pint of red wine. Put the pieces of hare back again, also the bacon, and add a bunch of parsley, a few spices, onions, pepper and salt to taste, and a little trimmings of mushrooms. Put the pan on the fire again and boil for an hour. Skim off the fat and place the pieces of hare and bacon (one at a time) in a clean saucepan. Skim the sauce again, put it on the fire and reduce until it is quite thick and will stick to the hare after having been passed through a fine sieve. Put a few onions fried in butter to a light brown in a saucepan with a little broth, and stew them; add a few mushrooms also fried in butter, and the blood and liver to thicken. Warm up and let it remain on the side of the fire, taking care not to boil it, or the blood will be likely to curdle, when the sauce would not be dark enough in color. Place the pieces of meat on a dish, and serve with onion broth poured over the hare.

Civet Of Hare, Bourgeoise

Clean a hare and cut into small pieces, saving the blood. Put two ounces of butter and two tablespoonfuls of flour into a stewpan, and stir them over the fire until well mixed; then put in the pieces of hare, with a few slices of fat bacon, a bunch of sweet herbs, some mushrooms and artichoke bottoms, a few small onions fried in butter and pepper and salt, moistening with one-half pint of white wine and enough stock to cover. Stew the hare until tender, and then put the pieces on a dish. Skim the sauce, remove the bunch of herbs, add the crushed liver of the hare, also the blood, and boil again. Pour the sauce over the hare, and serve.

Civet Of Hare, French Style

Skin a good-sized hare, draw it, and preserve the blood should there be any, and also the liver, with the gall carefully removed. Place the blood and the liver on the same dish, and cut the hare into a dozen pieces; put these into a stone jar, seasoning with salt, pepper and nutmeg, adding also one sliced onion, one sprig of thyme, two bay leaves and half a wineglassful of white wine; stir all together well, and steep for six hours. Remove the pieces of hare, put them in a saucepan with one ounce of butter, adding twelve glazed small onions, and one ounce of salted pork cut into small pieces, and cook on a sharp fire for ten minutes; then add three tablespoonfuls of flour; stir thoroughly and moisten with one wineglassful of red wine and one pint of white broth, and stir until it boils, seasoning again with pepper and salt. Cook for one hour longer, and fifteen minutes before it is done put in the blood, also the heart and liver, both finely chopped and mixed together. Serve with croutons of fried bread for a garnish.