Leveret Puree
From Cassell's dictionary of cookery, 1892
Serves 4
Time to prepare is about an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 844. The excerpt below is the record exactly as published.
Leveret Puree. — Take the remains of cold roast or braised leveret. Cut the meat off the bones, remove the skin and sinews, chop it small, and pound it in a mortar. Add gradually, whilst pounding, the remains of the sauce, and press all together thi'ough a hair sieve. Like other purees, this may be used for garnishing patties, or it may be made hot with a httle re- duced stock and seasoning
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