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Leveret (sauté)

Name: Leveret (sauté)
Yield: 4 servings
Ingredients: Cut a young leveret in pieces of a moderate size; Put it in a stewpan, with butter; seasoning of pepper and salt; seasoning of pepper and salt; throw in chopped onions; button mushrooms; enough broth and wine mixed

From Cookery and housekeeping, 1882

Serves 4

Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 95. The excerpt below is the record exactly as published.

Leveret (saute). Cut a young leveret in pieces of a moderate size, and as nearly of a uniform shape as possible. Put it in a stewpan, with butter, and a seasoning of pepper and salt ; let it sauter till both sides have set, then throw in chopped onions, button mushrooms, and enough broth and wine mixed

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