LEVERET, to Dress a.
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.—½ to ¾ 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.