Puree of Leveret with Rice

Ingredients

• Cut off the legs and shoulders of a Leveret
• a piece of butter
• 2 table-spoonfuls of cold brown sauce
• season well with salt
• and pepper
• Put 2 gall, of game soup
• mix in a few table-spoonfuls of boiled rice

Method

1. 1

   Roast the legs and shoulders, pound the meat with butter and brown sauce, season, and pass through a sieve.

2. 2

   Simmer game soup for 25 minutes, remove fat, stir in the puree with a small quantity of soup, strain into a tureen, mix in boiled rice, and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 86. The excerpt below is the record exactly as published.

Puree of Leveret with. Bice. — Cut off the legs and shoulders of a Leveret, and roast them in the oven ; remove the meat from tho bones, and pound it in a mortar together with a piece of butter and 2 table-spoonfuls of cold brown sauce ; then season well with salt and pepper, and pass it through a sieve. Put 2 gall, of game soup in a saucepan on tho side of the fire, and simmer for twenty-five minutes ; remove the fat, and stir into it tho puree previously worked up with a small quantity of the soup ; pour it through a strainer into a tureen, mix in a few table-spoonfuls of boiled rice

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