Civet of Leveret

Cut up a leveret into joints, and put them on a plate; divide half a pound of streaky bacon (previously trimmed and soaked in water) into inch-square pieces, and having fried these in a stewpan, add the pieces of leveret and fry them brown; shake in four ounces of flour; moisten with a bottle of French red wine, at 14s. per dozen; add half a pint of button onions, and an equal quantity of mushrooms, a garnished faggot of parsley, pepper, and salt; stir the civet on the fire till it boils, and. set it by the side to continue gently simmering until the pieces of leveret are tender; remove the scum; dish up the civet; reduce the sauce if necessary; pour it over the entree, and serve.