The encyclopaedia of practical cookery

Roasted 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-anhour. 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. Roasted 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 tablespoonfuls 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, let it remain on the fire for two minutes, and add a little kneaded butter to thicken it. Stir well to dissolve the butter, and as soon as it shows signs of boiling, take it off the fire, remove the herbs and spices, stir in a little minced parsley, 2 table-spoonfuls of capers, and a dust of pepper, and serve. Roasted Leveret a la Broche. — Take off the skin of a Leveret (leaving the ears on, which must bo scalded), and draw it, preserving tho heart, liver, and blood. Chop off tho first joints of tho legs, and bone the thighs. Have ready lib. of raw pork minced, sprinkle with salt and pepper, put it with tho heart and liver, and chop all up quite fine, with a small piece of onion and a little parsley and thyme. When ready, stuff tho Leveret with it, sew it up, and truss by bringing the fore-legs back to the breast, and the hind-legs forward to the stomach, and tying them round with string, and fix the head back with a skewer. Singe the meat of the fillets and hind-legs, and lard them with thin strips of bacon. Put a thin spit lengthwise through the Leveret, place it in front of a clear fire, and roast for forty-five minutes, basting frequently.