Civet of Leveret

Ingredients

• a quarter of a pound of bacon
• one leveret
• an onion
• a shallot
• a small carrot
• a small turnip
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• half a pint of mushrooms
• as much stock as will cover the meat

Method

1. 1

   Trim a quarter of a pound of bacon and soak it in water.

2. 2

   Divide the leveret into neat joints.

3. 3

   Fry the bacon, then fry the leveret in the bacon fat.

4. 4

   Add the bacon back with onion, shallot, carrot, turnip, parsley, thyme, and bay-leaf.

5. 5

   Stir in the leveret and mushrooms, cover with stock, boil, then stew gently until tender.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 177. The excerpt below is the record exactly as published.

Civet of Leveret. Potatoes. Cauliflowers. Asparagus and Brown and White Russian Salad. Gooseberry Pie. Cream. Cheese. Bacon. Watercress. Scones. Dry Toast. Brown and White Bread and Butter. Apple Jelly. Seed Cake. Bread and Butter. Biscuits and Milk. Dutch Sauce. Chocolate Pudding. Custard. Cheese. Breakfast. — Fried Kidneys and Bacon (January 2nd) ; Scones (May 23rd). Biscuits and Milk. — Break up as many sea biscuits as are likely to be needed. Put them into a bowl, and pour boiling water on them to cover them; put a plate over them, and let them soak for about ten minutes. Drain away the water ; put milk in its place and a little sugar, and serve. This dish may be served for the children’s breakfast as a change from porridge or bread and milk. Dinner. — Giblet Soup (February 1st). Civet of Leveret. — Sup¬ posing there is one leveret, trim a quarter of a pound of bacon, and soak it in water for a few minutes to extract the salt. Divide the leveret into neat joints. Cut the bacon into inch-square pieces and fry them; take them up, and fry the leveret in the bacon fat. Now take up the leveret, put back the bacon, and add an onion, a shallot, a small carrot, a small turnip, a bunch of parsley, a sprig of thyme, and a bay-leaf. Turn all over in the frying-pan a few times ; add the pieces of leveret, half a pint of mushrooms neatly trimmed and sliced, and as much stock as will cover the meat

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