Roasted Stuffed Leveret
From The encyclopaedia of practical cookery, 1892
Serves 4
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 85. The excerpt below is the record exactly as published.
salt and pepper, add one onion chopped fine, and a bunch of sweet herbs. When the meat is done, drain off the fat, add 1 wineglassful of white wine, place the pan again on the fire, and as soon as the liquor is reduced pour over a little glaze, and roll the pieces of meat in it. Put these pieces in a pile on a dish, cover with a mince of onions thickened with brown sauce, and serve. Leveret cooked in Bavarian Style. — Skin and draw a Leveret, and chop off the fillets ; bone the four legs, cut For details respecting Culinary Processes , Utensils , Sauces, <bc., referred, to, see under their special heads. 755 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Hares — continued. them up into small squares, lard them with pieces of raw truffles, and sprinkle with salt and spices. Cut ^lb. of fat bacon into small pieces, put it in a stewpan to melt, and pour the fat from it into an earthenware stockpot. Put first a layer of meat in the pot, and cover that with breadcrumbs ; then put in a layer of streaky bacon cut up small, and cover that also with breadcrumbs, continuing in this way until all the materials are used. Add a few sweet herbs and sufficient red wine to nearly cover, put the lid on the pot, seal up the rim with flour-and-water paste, and put it on the fire ; when it boils, remove to the side, and put a shovelful of red-hot ashes on the lid. Let it remain in this way for four hours. Put it on a dish, skim off the fat from the liquor, strain it over the meat, and serve. Leveret Cheese or Fain with Aspic Jelly.— Cut off the flesh from a Leveret, and chop it up in pieces ; cut also an equal quantity of fat bacon in small pieces. Put the bacon in a saute-pan on the fire, and when it has melted slightly, add the meat from the Hare, together with a bay-leaf, a little parsley and thyme, and sprinkle over a little pepper and salt. Place the pan back again on the fire, and fry for a few minutes, stirring frequently. Take out the mixture, chop up very small, pound it in a mortar, and mix in half its bulk of bread panada ; when it is all well pounded and thoroughly incorporated, pass it through a sieve, and add £ pint of Spanish sauce, reduced with a little essence of Hare, and three eggs ; work this well in, and add some truffles cut in small pieces. Take a small plain round mould and a plain round cylinder-mould, butter them well, fill them both with the forcemeat, and put them in a bain- marie to poach. When cold, turn them out on a dish, trim, and glaze with game glaze. Have ready a round rice socle, put it on a dish, mask it with Montpellier butter, put the large cake on the top, the smaller one on this, and a small aspic shape on the top of all, and serve with a garnish of aspic jelly. Leveret Saute. — Skin and draw a Leveret, cut it up into equal-sized pieces, and put them in a flat saute-pan with a little melted bacon-fat ; add a few sprigs of parsley, half a clove of garlic, a few sweet herbs, and three small onions. Put the pan on a quick fire, and cook the mixture for seven or eight minutes ; then remove tho pan to the side, cover tho lid with ashes, and let it remain until the meat is done. Pour 1 gill of white wine and a little melted glaze over them, and boil again until the liquor is greatly reduced. Take out the meat, and add four tomatoes, peeled and chopped and freed of their seeds, and lOoz. of soaked raw ham cut in dice, and cook again until the moisture has evaporated from the tomatoes ; then pour in a few table- spoonfuls of brown sauce. Remove the onions and sweet herbs, sprinkle in a little ground pimento, put the pieces of Leveret on a dish, pour the sauce over, and serve. 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, and serve hot. 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. Continue stirring over the fire with a wooden spoon till hot, then take it off and keep it at the side. When the pieces of Leveret are about half cooked, baste them with tho garlic mixture ; when three-parts cooked, take tho pieces off the skewers, beat them all with a thin cane, then put them on For details respecting Culinary Processes, Utensils, Sauces, the skewers again, and finish cooking, basting as before. Put them on a hot dish, pour the basting-gravy over, cover the dish, and place it on a hot stove till nearly all tho moisture has been absorbed by the meat ; then serve. Boasted stuffed Leveret.— Skin and draw a Leveret, lard it with thin strips of bacon, and stuff with forcemeat made as follows : Put the heart, lungs, and liver in a frying-pan with some bacon, parsley, onion, and sweet herbs, also salt and pepper to taste. Fry them, and when done, take them out and pound in a mortar ; pass it through a sieve, and mix it up with double its bulk of breadcrumbs and an egg. Truss the Leveret, and roast it on a spit in front of the fire, basting frequently with butter ; when done, sprinkle it well with salt, remove Fig. 940. Roasted stuffed Leveret. it from the spit, and put it on a dish (see Fig. 940). Put a finely-minced onion in a stewpan, add a bunch of parsley, a little thyme, bay-leaf, and wild thyme, also 5 table- spoonfuls of ham cut into small pieces, and moisten all with 1 wineglassful of white wine. Reduce this by one half, add a few table-spoonfuls of gravy or melted glaze
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Cook this with the app: pantry check, scaling, and the assistant.