Skin and draw two leverets just caught by the dogs, save the blood in a
basin, truss them for roasting, lard the fillets, roast half an hour
before a quick fire, put a quart of poivrade sauce (No. 32) in a
stewpan; when boiling stir quickly with a wooden spoon, and pour in the
blood; add a little salt, cayenne pepper, a tablespoonful of currant
jelly, four pats of butter, and the juice of a lemon; sauce over the
leverets and serve immediately.