Cold Roast Leveret with Poivrade Sauce

Ingredients

• the remains of a roast leveret
• an ounce of lean uncooked ham
• the same quantities of minced onion
• the same quantities of carrot
• the same quantities of celery
• an ounce of butter
• three table-spoonfuls of vinegar
• a table-spoonful of mushroom ketchup
• about a tea-spoonful of anchovy sauce
• half a blade of mace
• a tea-spoonful of salt
• a drachm of cayenne
• a bay-leaf
• half a pint of good brown sauce
• a glass of white wine

Method

1. 1

   Fry ham, onion, carrot, and celery in butter until browned.

2. 2

   Add vinegar, mushroom ketchup, anchovy sauce, mace, salt, cayenne, and bay-leaf.

3. 3

   Simmer for 30 minutes, then add brown sauce and white wine.

4. 4

   Boil gently, skim fat, strain sauce, return to pan, and boil for a few minutes.

5. 5

   Add pieces of cold leveret and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

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

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