256 COOKEU'Y OF THE JIAKK 



draw the vessel hack, set it over moderate lieat, adding 

 herbs, sliced onions (half a pound), and mushroom 

 trimmings. Simmer now till the meat is half done, 

 when the vessel should be removed, and the cnisson 

 strained off. This having been put into a separate 

 stewpan, should now be turned into a sauce by the 

 addition of strong gravy or glaze, with some more 

 wine, followed by reduction, all fat being skimmed off. 



Meanwhile the pieces of meat should be neatly 

 trimmed, and freed from any vegetables that may 

 adhere to them. The sauce being ready, put the 

 meat into it with two dozen neatly trimmed mush- 

 rooms, simmer till done, and finish with a liaiso7i of 

 the blood of the hare. Dish the civet on a flat dish, 

 surrounded by the mushrooms, and as many small 

 onions separately cooked and glazed. Pour the sauce 

 over the meat, and serve. Observe that there is no 

 red-currant jelly in this ; that the wine is claret, not 

 port ; and that spice, at one time so freely adminis- 

 tered, does not appear at all. 



Touching the use of the blood in various dishes 

 of hare. This, no doubt, is objected to by many 

 people, the bare idea being repulsive to them. It is 

 a pity, perhaps, that no culinary symbol can be in- 

 vented to disguise the process. The imposture would 

 be pardonable, in view of the effect produced by the 



