Leveret Stew

Ingredients

• the leveret
• the bacon
• an onion
• a shallot
• a small carrot
• a small turnip
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• half a pint of mushrooms
• as much stock as will cover the meat
• a table-spoonful of flour
• season with salt
• and pepper
• a glass of dark wine

Method

1. 1

   In a frying pan, turn the leveret with bacon, onion, shallot, carrot, turnip, parsley, thyme, and bay-leaf.

2. 2

   Add mushrooms and enough stock to cover.

3. 3

   Boil the gravy, then stew gently for about an hour and a half until tender.

4. 4

   Mix flour with water to a paste, add to the stew, and season.

5. 5

   Serve the meat on a dish, boil the sauce, skim, stir in wine, strain over the leveret, and serve.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 178. The excerpt below is the record exactly as published.

the leveret, put back the bacon, and add an onion, a shallot, a small carrot, a small turnip, a bunch of parsley, a sprig of thyme, and a bay-leaf. Turn all over in the frying-pan a few times ; add the pieces of leveret, half a pint of mushrooms neatly trimmed and sliced, and as much stock as will cover the meat. Let the gravy boil, then draw the saucepan back, and stew gently till the pieces of leveret are tender. They will take about an hour and a half. Add a table-spoonful of flour mixed to a smooth paste with water, and season with salt and pepper. Put the meat on a dish; boil the sauce, skim it carefully, stir a glass of dark wine

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