Prepare and truss as for a hare, but do not stuff the leverets. Roast them in a fairly hot oven (375°–400° F., Gas 5–6) 40–50 min., basting them well with butter or dripping. A few minutes before serving, dredge with flour, rebaste and leave to brown. Remove trussing strings.
Serve with plain gravy in the dish; serve the redcurrant jelly separately.