To Dress a Leveret

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Leverets should be trussed in the same manner as a hare, but they do not require stuffing.
  2. Roast them before a clear fire, and keep them well basted all the time they are cooking.
  3. A few minutes before serving, dredge them lightly with flour, and froth them nicely.
  4. Serve with plain gravy in the dish, and send to table red-currant jelly with them.
Original Text
TO DRESS A LEVERET. 1034. INGREDIENTS.—2 leverets, butter, flour. Mode.—Leverets should be trussed in the same manner as a hare, but they do not require stuffing. Roast them before a clear fire, and keep them well basted all the time they are cooking. A few minutes before serving, dredge them lightly with flour, and froth them nicely. Serve with plain gravy in the dish, and send to table red-currant jelly with them. Time.—1/2 to 3/4 hour. Average cost, in full season, 4s. each. Sufficient for 5 or 6 persons. Seasonable from May to August, but cheapest in July and August.
Notes
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