Obs. [a. F. civet: Cotgr. has ‘des Civets, slices of bread toasted, then soaked an hour or two in water and wine; then strained and spice put to them; an excellent sauce.’ According to Littré identical with OF. civé, and connected with cive CHIVE. Med.L. had civeta: see Babees Bk. II. 42. ‘Carni oviculi, leporis, civeta paretur.’]
1708–15. in Kersey.
1730–6. Bailey, Civet, (with French Cooks) a particular way of dressing chickens, hares, &c., first frying them brown in lard, and then stewing them in broth.
1727. Bradley, Fam. Dict., s.v., A Civet of a Hind, Stag, or Roe-buck, may be thus order’d.
