Timbale of Leveret

Ingredients

• a Leveret
• jib. of streaky bacon
• 2 tablespoonfuls of chopped onion
• fifteen or sixteen large mushrooms
• 1 wineglassful of white wine
• a little salt
• a few spices to taste
• a timbale-mould

Method

1. 1

   Clean and cut the Leveret into small pieces, fry with melted bacon-fat, and add streaky bacon and chopped onion.

2. 2

   Season with salt and spices, then add mushrooms and white wine.

3. 3

   Cook until moisture reduces, cool, and fill a buttered timbale-mould lined with short-paste.

4. 4

   Bake for an hour, then serve with brown sauce.

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.

Timbale of Leveret. — Skin and clean a Leveret, cut it up into rather small pieces, put them in a saucepan with a little melted bacon-fat, and add Jib. of streaky bacon blanched and cut up into pieces, and 2 table-spoonfuls of chopped onion. Place the pan over a good fire, fry the meats until set, sprinkle over a little salt, and add a few spices to taste. Drop in fifteen or sixteen large mushrooms, each c ut in quarters, also 1 wineglassful of white wine, put the lid on the pan, and cook until the moisture of the mushroo ms has reduced ; then remove the pan from the fire, and let the contents cool. Butter a timbale-mould

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