No. 611. _Levraut au jus de groseilles._

Truss and lard a young leveret as above, then prepare a marinade as for

filet de bœuf à la Bohémienne (No. 426), put in the leveret for three

days; when ready dry it in a cloth and roast before a sharp fire, keep

it moist, serve with a demi-glace (No. 9), in which you have put two

spoonfuls of currant jelly, a little cayenne pepper, and two dozen of

stoned olives.