1808—Civet de Chevreuil

For “Civet de Chevreuil” the shoulders, the neck, and the breast are used, and these pieces are cut up and set to No. 168, Cooked Marinade for Venison six hours beforehand with the aromatics and the same red wine as that with which the civet will be moistened.

When about to prepare the civet, drain and dry these pieces, and proceed exactly as for “Civet de Lièvre” (No. 1821, Civet de Lièvre), except for the thickening by means of blood, which the difficulty of obtaining the blood of the roebuck perforce precludes.

This civet, which should be classed among dishes for the home, is usually served in the form of a stew; for, inasmuch as the final thickening with blood is lacking, it can only be an imitation of the civet. When, therefore, hare’s blood is available, it should always be used in finishing this dish exactly after the manner of No. 1821, Civet de Lièvre—that is to say, the preparation should be given the characteristic stamp of civet by means of a final thickening with blood.