Home › The Principles of Cookery › Leveret, Civet Of

Leveret, Civet Of

Divide the leveret into neat joints. Cut a quarter of a pound of bacon into inch-square pieces, and fry them; take them up and fry the leveret in the bacon fat. Then take out the leveret, put back the bacon, and add an onion, a shallot, a small carrot, a small turnip, a bunch of parsley, a sprig of thyme, and a bay-leaf. Turn all over in the pan a few times, add the leveret, half a pint of sliced lemon, and as much stock as will cover the meat. Let it come to the boil, then simmer gently for an hour and a half till tender. Add a table-spoonful of flour mixed to a smooth paste with water, and season with pepper and salt. Put the meat on a dish, boil the sauce, skim it, pour a glass of port into it, strain over the leveret, and serve.