Roasted Leveret (Turkish)

Ingredients

• Clean a plump Leveret, cut it into small pieces
• four or five cloves of garlic
• 4oz. of butter
• 2 wineglassfuls of vinegar
• rub well with salt
• and pepper

Method

1. 1

   Soak pieces in cold water for 3-4 hours, wipe, rub with salt and pepper.

2. 2

   Skewer and cook over a fire, turning often.

3. 3

   Pound garlic with salt, melt butter, stir in garlic and vinegar.

4. 4

   Baste Leveret with garlic mixture while cooking.

5. 5

   Finish cooking, baste again, serve on a hot dish with basting gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 87. The excerpt below is the record exactly as published.

Boasted Leveret (Turkish). — Clean a plump Leveret, cut it into small pieces, and steep them in cold water for three or four hours ; then wipe the pieces with a cloth, rub well with salt and pepper, and leave them for half-an- hour. Put them on skewers or small spits, and place them in front of a clear fire, turning often to ensuro equal cooking. Peel four or five cloves of garlic, put them in a mortar, dust with salt, and pound them well. Put 4oz. of butter into a small saucepan, melt it, then stir in the pounded garlic and 2 wineglassfuls of vinegar

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