To Dress a Leveret
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 2 leverets
- butter
- flour
Instructions
- 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.