Roasted Leveret
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
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.
raised 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, and served with mashed potatoes. Time, about an hour to prepare. Leveret, Roasted. — Leverets maybe used when hares are out of season ; they should be trussed in the same way, and may be stuffed or not (with hare stuffing) , according to preference. A leveret is best when larded, but if this cannot be done, cover it either with thin shces of fat bacon or with a thickly-buttered piece of white paper. Roast it before a brisk fire, and baste it constantly, and a few minutes before it is taken down remove the bacon or jDaper, dredge a little flour over it, and froth it nicely. Serve it very hot, and send red cm-rant jeUy to table with it as well as the following gravy, a little of which may be i)ut in the dish and the rest in a tureen : — Thicken half a pint of stock with a small piece of butter rolled in flour, let it boil for about ten minutes, then stir a wine-glassful of port
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