_Mode_.--Leverets should be trussed in the same manner as a hare, but
they do not require stuffing. Roast them before a clear fire, and keep
them well basted all the time they are cooking. A few minutes before
serving, dredge them lightly with flour, and froth them nicely. Serve
with plain gravy in the dish, and send to table red-currant jelly with
them.
_Time_.--1/2 to 3/4 hour. _Average cost_, in full season, 4s. each.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from May to August, but cheapest in July and August.
BROILED PARTRIDGE (a Luncheon, Breakfast, or Supper Dish).