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HARE STEW A LA PARISIENNE (1893)

La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)

CIVET DE LIEVRE A LA PARISIENNE.
STEW OF HARE A LA PARISIENNE. (Entree.)
 

PROPORTIONS.--For five persons:

Hare................1
Bacon...............1/2 lb
Small onions........24
Butter..............2 tablespoonsful
Flour...............2 tablespoonsful
Red wine............1 glassful
Stock...............1 glassful
Vinegar.............1/4 glassful
Time --1¾ hours
 

PREPARATION

1st. Skin and wash the hare, cut it in pieces about the size of an egg.

2d. Melt in a sauce pan 2 tablespoonsful butter. Fry 1/2 lb. bacon cut in dices, about 1½ inches long and 1/2 inch thick. Add about 24 small onions, brown the whole till well colored, then take the onions and bacon out of the butter and place them aside.

3d. Place the hare in a saucepan. Fry and sprinkle over 2 tablespoonsful flour, stir well the whole and add 1 glassful red wine and 1 glassful stock, some salt and pepper, and boil awhile.

4th. Add the onions and the bacon (already half cooked) and cook slowly for about 1½ hours. 5th. When ready to serve mix the liver (the gall bladder having been removed) with 1/4 glass vinegar and pour it in the sauce pan. Serve in a hollow warm dish.
 

The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/