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Leveret Puree

Take the remains of cold roast or braised leveret. Cut the meat off the bones, remove the skin and sinews, chop it small, and pound it in a mortar. Add gradually, whilst pounding, the remains of the sauce, and press all together through a hair sieve. Like other purees, this may be used for garnishing patties, or it may be made hot with a little reduced stock and seasoning, and served with mashed potatoes. Time, about an hour to prepare.