The encyclopaedia of practical cookery

Put first a layer of meat in the pot, and cover that with breadcrumbs ; then put in a layer of streaky bacon cut up small, and cover that also with breadcrumbs, continuing in this way until all the materials are used. Add a few sweet herbs and sufficient red wine to nearly cover, put the lid on the pot, seal up the rim with flour-and-water paste, and put it on the fire ; when it boils, remove to the side, and put a shovelful of red-hot ashes on the lid. Let it remain in this way for four hours. Put it on a dish, skim off the fat from the liquor, strain it over the meat, and serve. Leveret Cheese or Pate with Aspic Jelly.— Cut off the flesh from a Leveret, and chop it up in pieces ; cut also an equal quantity of fat bacon in small pieces. Put the bacon in a saute-pan on the fire, and when it has melted slightly, add the meat from the Hare, together with a bay-leaf, a little parsley and thyme, and sprinkle over a little pepper and salt. Place the pan back again on the fire, and fry for a few minutes, stirring frequently. Take out the mixture, chop up very small, pound it in a mortar, and mix in half its bulk of bread panada ; when it is all well pounded and thoroughly incorporated, pass it through a sieve, and add £ pint of Spanish sauce, reduced with a little essence of Hare, and three eggs ; work this well in, and add some truffles cut in small pieces. Take a small plain round mould and a plain round cylinder-mould, butter them well, fill them both with the forcemeat, and put them in a bainmarie to poach. When cold, turn them out on a dish, trim, and glaze with game glaze. Have ready a round rice socle, put it on a dish, mask it with Montpellier butter, put the large cake on the top, the smaller one on this, and a small aspic shape on the top of all, and serve with a garnish of aspic jelly. Leveret Saute. — Skin and draw a Leveret, cut it up into equal-sized pieces, and put them in a flat saute-pan with a little melted bacon-fat ; add a few sprigs of parsley, half a clove of garlic, a few sweet herbs, and three small onions. Put the pan on a quick fire, and cook the mixture for seven or eight minutes ; then remove tho pan to the side, cover tho lid with ashes, and let it remain until the meat is done. Pour 1 gill of white wine and a little melted glaze over them, and boil again until the liquor is greatly reduced. Take out the meat, and add four tomatoes, peeled and chopped and freed of their seeds, and lOoz. of soaked raw ham cut in dice, and cook again until the moisture has evaporated from the tomatoes ; then pour in a few tablespoonfuls of brown sauce. Remove the onions and sweet herbs, sprinkle in a little ground pimento, put the pieces of Leveret on a dish, pour the sauce over, and serve. Puree of Leveret with. Bice. — Cut off the legs and shoulders of a Leveret, and roast them in the oven ; remove the meat from tho bones, and pound it in a mortar together with a piece of butter and 2 table-spoonfuls of cold brown sauce ; then season well with salt and pepper, and pass it through a sieve. Put 2 gall, of game soup in a saucepan on tho side of the fire, and simmer for twenty-five minutes ; remove the fat, and stir into it tho puree previously worked up with a small quantity of the soup ; pour it through a strainer into a tureen, mix in a few table-spoonfuls of boiled rice, and serve hot.