Stewed Leveret

Ingredients

• a Leveret
• jib. of chopped bacon
• 8oz. of streaky bacon
• 2 tablespoonfuls of minced onion
• a little salt
• a little pepper
• a bunch of sweet herbs
• one dozen fresh mushrooms
• a little vinegar
• a little thickened gravy
• a little wine

Method

1. 1

   Skin and draw the Leveret, keeping the heart, lungs, liver, and blood.

2. 2

   Melt chopped bacon in a stewpan, add Leveret pieces, streaky bacon, and minced onion.

3. 3

   Season with salt, pepper, and sweet herbs.

4. 4

   Cook until meat is set, then finish cooking until tender.

5. 5

   Add thickened gravy, wine, liver, heart, and mushrooms, boil for ten minutes, then add blood and vinegar before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 88. The excerpt below is the record exactly as published.

Stewed Leveret. — Skin and draw a Leveret, and put the heart, lungs, liver, and blood on one side. Put jib. of chopped bacon into a stewpan, place it over tho fire, and let it melt. Chop the Leveret into pieces of as near one size as possible, put them into the stewpan with the bacon, and add 8oz. of streaky bacon, blanched and cut into squares, and 2 table-spoonfuls of minced onion. Sprinkle over a little salt and pepper, and add a bunch of sweet herbs. Place the pan over the fire for a few minutes, and when the meat is set remove it to the side of the fire and finish cooking, or until the meat is tender. Drain off the fat from the pan, and pour a little thickened gravy and a little wine over the meat ; now add the liver and heart cut up small, as well as one dozen fresh mushrooms, each one trimmed and cut transversely into halves ; boil up again for ten minutes, then pour in tho blood, and finish by adding a little vinegar

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