Leveret Larded
Ingredients
Directions
Lard the leveret closely with larger pieces of bacon than usual.
Roast the leveret for twenty minutes.
Baste it frequently with butter while it cooks.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bacon
- Melts fat and keeps the lean meat moist and flavourful as it roasts.
- Butter
- Adds fat and browning while basting, helping the surface turn golden and moist.
The step that matters
Lard the leveret closely with larger pieces of bacon than usual.. Lean game meat dries out easily in the oven. Dense, closely spaced bacon lardons add fat that bastes the meat from within as it cooks, which helps keep it juicy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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