Braised Leveret

Ingredients

• Truss the leveret like a hare
• two ounces of stale crumb of bread
• a salt-spoonful of salt
• a salt-spoonful of pounded sugar
• half a salt-spoonful of pepper
• half a salt-spoonful of finely-minced lemon-rind
• half a salt-spoonful of grated nutmeg
• a shallot, chopped small
• a tea-spoonful of chopped parsley
• half a tea-spoonful of sweet herbs
• a dessert-spoonful of brandy
• two ounces of clarified butter
• half a pint of good gravy
• a small onion, finely minced
• a sliced carrot
• a glassful of sherry
• two table-spoonfuls of mushroom ketchup
• two tea-spoonfuls of flour
• a little cold water

Method

1. 1

   Fill the leveret with forcemeat, sew it up, and place bacon in the braising-pan.

2. 2

   Pour over gravy, add onion, carrot, sherry, and mushroom ketchup.

3. 3

   Cover and simmer for two hours.

4. 4

   Remove leveret, press vegetables through a sieve, thicken gravy with flour mixed with cold water, return leveret and gravy to the pan, and simmer for another 15 minutes.

5. 5

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 843. The excerpt below is the record exactly as published.

A glassful of sherry may be added to the gravy before it is served. Probable cost of the lettuces. Id. each. Sufficient for four or five persons. Leveret, Braised.— Truss the leveret like a hare, and fill it with a forcemeat made as follows : — Grate very finely two ounces of stale crumb of bread, season with a salt- spoonful of salt, a salt-spoonful of pounded sugar, half a salt-spoonful of pepper, half a salt-spoonful of finely-minced lemon-rind, and half a salt-spoonful of grated nutmeg ; add a shallot, chopjDed small, a tea-spoonful of chopped parsley, and half a tea-spoonful of sweet herbs. "When these ingredients are thoroughly mixed, work them together with a dessert-spoonful of brandy and two ounces of clarified butter. Fill the leveret with the forcemeat, and sew it up secirrely. Place two or tliree slices of bacon at the bottom of the braising-pan. Fasten two or three more on the back of the leveret, and put it legs downwards into the pan. Pour over it half a pint of good gravy, and add a small onion, finely minced, a sliced carrot, a glassful of sherrj-, and two table-spoonfuls of mushroom ketchup. Cover the pan closely, and simmer gently for two hours. Take out the leveret. Press the vegetables through a sieve, put them back into the gi'a\y, thicken it with two tea- spoonfuls of flour, mixed smoothly with a little cold water, retmii both leveret and gravy to the stewpan, and siainier for about a quarter of an hour longer. Serve very hot. Probable cost of leveret, 4s. Sufficient for five or six persons. Leveret, Cold Roast, with Poivrade Sauce. — Divide the remains of a roast leveret into neat pieces, trim them, and put them aside until wanted. Cut an ounce of lean uncooked ham into dice, and take the same quantities of minced onion, carrot, and celerj^. Put these ingredients into a stew- pan ^vith an ounce of butter, and fry them until they are lightly browned. Pom- over them three table-spoonfuls of vinegar, a table- spoonful of mushroom ketchup, and about a LEV ( 380 ) LIE tea-spoonful of ancliovy sauce ; add half a blade of mace, a tea-spooniul of salt, a drachm of cayeime, and a hay-leaf. Simmer gently for half an hour, then add half a pint of good hrown sauce and a glass of white wine. Boil gently, and skim carefuUy until all the fat has heen removed, then strain the sauce, put it back into the stew|)an, and let it boil for a few minutes. Put in the pieces of cold leveret, and serve when they are quite hot. The sauce must not boil after the leveret is added. Time, an hour and a half. Probable cost, exclusive of the wine, lOd. Sufficient for four or six persons. Leveret Puree. — Take the remains of cold roast or braised leveret

Cook this with the app: pantry check, scaling, and the assistant.