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.
BROILED PARTRIDGE (a Luncheon, Breakfast, or Supper Dish).
1035. INGREDIENTS.—3 partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce.
Mode.—Pluck, draw, and cut the partridges in half, and wipe the inside thoroughly with a damp cloth. Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send them to table with brown gravy or mushroom sauce.
Time.—About 1/4 hour. Average cost, 1s. 6d. to 2s. a brace.