Leveret and Orange Sauce
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 36. The excerpt below is the record exactly as published.
Leveret and Orange Sauce. Fillet and lard the leveret with marrow, lay each fill* a piece of forcemeat in a baking tin, cover with a but paper, and cook for bsali an \iout. Y3\*\!l mth a fillet MISS CAMEBON'S COOEEBY BOOK. 89 slice of orange alternately, and serve with orange sauce round and a few cherries
Cook this with the app: pantry check, scaling, and the assistant.