Leveret cooked in Bavarian Style

Ingredients

• Skin and draw a Leveret
• bone the four legs
• Cut ^lb. of fat bacon
• sprinkle with salt
• and spices
• sufficient red wine
• breadcrumbs
• a few sweet herbs

Method

1. 1

   Chop off the fillets and cut them into small squares.

2. 2

   Lard them with raw truffles, sprinkle with salt and spices.

3. 3

   Melt bacon in a stewpan, pour fat into a stockpot.

4. 4

   Layer meat, breadcrumbs, and bacon in the pot, adding sweet herbs and red wine to nearly cover.

5. 5

   Seal with flour-and-water paste, boil, then place in hot ashes for four hours.

6. 6

   Skim fat from liquor, strain over meat, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 85. The excerpt below is the record exactly as published.

Leveret cooked in Bavarian Style. — Skin and draw a Leveret, and chop off the fillets ; bone the four legs, cut For details respecting Culinary Processes , Utensils , Sauces, <bc., referred, to, see under their special heads. 755 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Hares — continued. them up into small squares, lard them with pieces of raw truffles, and sprinkle with salt and spices. Cut ^lb. of fat bacon into small pieces, put it in a stewpan to melt, and pour the fat from it into an earthenware stockpot. 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

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