Civet of Hare from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut a cleansed hare into neat joints and put them in a pan with two ounces of butter, two dozen small blanched onions, a bunch of herbs, and a quarter of a pound of fat bacon cut up in small dice s...
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Stove
Ingredients
- button onions
- clove
- bacon
- button mushrooms
- garlic
- flour
- claret
- brown sauce
- onions
- butter
- fat bacon
- herbs
- hare
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