Leveret, Cold Roast, with Poivrade Sauce. — Divide the remains of a roast leveret into neat pieces, trim them, and put them aside until wanted. Cut an ounce of lean uncooked ham into dice, and take the same quantities of minced onion, carrot, and celerj^. Put these ingredients into a stew- pan ^vith an ounce of butter, and fry them until they are lightly browned. Pom- over them three table-spoonfuls of vinegar, a table- spoonful of mushroom ketchup, and about a LEV ( 380 ) LIE tea-spoonful of ancliovy sauce ; add half a blade of mace, a tea-spooniul of salt, a drachm of cayeime, and a hay-leaf. Simmer gently for half an hour, then add half a pint of good hrown sauce and a glass of white wine✪ Cold Roast Leveret with Poivrade Sauce. Boil gently, and skim carefuUy until all the fat has heen removed, then strain the sauce, put it back into the stew|)an, and let it boil for a few minutes. Put in the pieces of cold leveret, and serve when they are quite hot. The sauce must not boil after the leveret is added. Time, an hour and a half. Probable cost, exclusive of the wine, lOd. Sufficient for four or six persons. Leveret Puree. — Take the remains of cold roast or braised leveret. Cut the meat off the bones, remove the skin and sinews, chop it small, and pound it in a mortar. Add gradually, whilst pounding, the remains of the sauce, and press all together thi'ough a hair sieve. Like other purees, this may be used for garnishing patties, or it may be made hot with a httle re- duced stock and seasoning✪ Leveret Puree, and served with mashed potatoes. Time, about an hour to prepare. Leveret, Roasted. — Leverets maybe used when hares are out of season ; they should be trussed in the same way, and may be stuffed or not (with hare stuffing) , according to preference. A leveret is best when larded, but if this cannot be done, cover it either with thin shces of fat bacon or with a thickly-buttered piece of white paper. Roast it before a brisk fire, and baste it constantly, and a few minutes before it is taken down remove the bacon or jDaper, dredge a little flour over it, and froth it nicely. Serve it very hot, and send red cm-rant jeUy to table with it as well as the following gravy, a little of which may be i)ut in the dish and the rest in a tureen : — Thicken half a pint of stock with a small piece of butter rolled in flour, let it boil for about ten minutes, then stir a wine-glassful of port into it, boil up once more, and serve. Time, an hour to roast the leveret. Sufficient for four or five persons. Probable cost, 4s. Liaisons. — The various methods for thickening sauces and soups are called liaisons. Those most frequently used are composed of flour, ground rice, arrowroot, roux, eggs, and milk. Flour, ground rice, and arrowroot should be mixed very smoothly, first with a little cold liquid, and afterwards with some of the hot liquid. The mixture shoidd then be strained, and poured with one hand into the sauce or soup which should be at the same time well stirred with the other hand. The soup must be boiled after this preparation is added. Liaison of egg is composed of the yolks of eggs only. The liquid should always be cooled for a minute before this liaison is added. The yolks must be weU beaten, then mixed with a httle of the liquid, and graduallj" added to the rest, and all stirred together over the fire until quite hot.

AI-modernized reading of the original text

Leveret, Cold Roast, with Poivrade Sauce. — Divide the remains of a roast leveret into neat pieces, trim them, and put them aside until wanted. Cut an ounce of lean uncooked ham into dice, and take the same quantities of minced onion, carrot, and celery. Put these ingredients into a stewpan with an ounce of butter, and fry them until they are lightly browned. Pour over them three table-spoonfuls of vinegar, a tablespoonful of mushroom ketchup, and about a LEV ( 380 ) LIE tea-spoonful of anchovy sauce ; add half a blade of mace, a tea-spoonful of salt, a drachm of cayenne, and a hay-leaf. Simmer gently for half an hour, then add half a pint of good brown sauce and a glass of white wine. Boil gently, and skim carefully until all the fat has been removed, then strain the sauce, put it back into the stewpan, and let it boil for a few minutes. Put in the pieces of cold leveret, and serve when they are quite hot. The sauce must not boil after the leveret is added. Time, an hour and a half. Probable cost, exclusive of the wine, lOd. Sufficient for four or six persons. Leveret Puree. — Take the remains of cold roast or braised leveret. Cut the meat off the bones, remove the skin and sinews, chop it small, and pound it in a mortar. Add gradually, whilst pounding, the remains of the sauce, and press all together through a hair sieve. Like other purees, this may be used for garnishing patties, or it may be made hot with a little reduced stock and seasoning, and served with mashed potatoes. Time, about an hour to prepare. Leveret, Roasted. — Leverets maybe used when hares are out of season ; they should be trussed in the same way, and may be stuffed or not (with hare stuffing) , according to preference. A leveret is best when larded, but if this cannot be done, cover it either with thin shces of fat bacon or with a thickly-buttered piece of white paper. Roast it before a brisk fire, and baste it constantly, and a few minutes before it is taken down remove the bacon or paper, dredge a little flour over it, and froth it nicely. Serve it very hot, and send red currant jelly to table with it as well as the following gravy, a little of which may be put in the dish and the rest in a tureen : — Thicken half a pint of stock with a small piece of butter rolled in flour, let it boil for about ten minutes, then stir a wine-glassful of port into it, boil up once more, and serve. Time, an hour to roast the leveret. Sufficient for four or five persons. Probable cost, 4s. Liaisons. — The various methods for thickening sauces and soups are called liaisons. Those most frequently used are composed of flour, ground rice, arrowroot, roux, eggs, and milk. Flour, ground rice, and arrowroot should be mixed very smoothly, first with a little cold liquid, and afterwards with some of the hot liquid. The mixture should then be strained, and poured with one hand into the sauce or soup which should be at the same time well stirred with the other hand. The soup must be boiled after this preparation is added. Liaison of egg is composed of the yolks of eggs only. The liquid should always be cooled for a minute before this liaison is added. The yolks must be well beaten, then mixed with a httle of the liquid, and gradually added to the rest, and all stirred together over the fire until quite hot.

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Braised LeveretCold Roast Leveret with Poivrade SauceLeveret PureeRoasted Leveret

Cassell's dictionary of cookery