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Leveret, Roasted

Leverets may be used when hares are out of season; they should be trussed in the same way, and may be stuffed or not (with hare stuffing), according to preference. A leveret is best when larded, but if this cannot be done, cover it either with thin slices of fat bacon or with a thickly-buttered piece of white paper. Roast it before a brisk fire, and baste it constantly, and a few minutes before it is taken down remove the bacon or paper, dredge a little flour over it, and froth it nicely. Serve it very hot, and send red currant jelly to table with it as well as the following gravy, a little of which may be put in the dish and the rest in a tureen. Thicken half a pint of stock with a small piece of butter rolled in flour, let it boil for about ten minutes, then stir a wine-glassful of port into it, boil up once more, and serve. Time, an hour to roast the leveret. Sufficient for four or five persons. Probable cost, 4s.