,,dressed ,,game ,,and ,,poultry ---------------------------------------- ------------------ ,,works ,,by ,,mrs4 ,,de ,,salis4 ,,savouries ,,la ,,mode4 ,eighth ,edition4 ,fcp4 #hvo4 #as4 ,,entr,,es ,,la ,,mode4 ,fourth ,edition4 ,fcp4 #hvo4 #as4 #f;d4 ,,soups ,,and ,,dressed ,,fish ,,la ,,mode4 ,second ,edition4 ,fcp4 #hvo4 #as4 #f;d4 ,,sweets ,,and ,,supper ,,dishes ,,la ,,mode4 ,fcp4 #hvo4 #as4 #f;d4 ,,oysters ,,la ,,mode2 or1 the ,oyster and over ,one ,hundred ,ways of ,cooking it2 to which are added a few ,recipes for ,cooking all kinds of ,shelled ,fish4 ,second ,edition4 ,fcp4 #hvo4 #as4 #f;d4 ,,dressed ,,vegetables ,,la ,,mode4 ,fcp4 #hvo4 #as4 #f;d4 ,,dressed ,,game ,,and ,,poultry ,,la ,,mode4 ,fcp4 #hvo4 #as4 #f;d4 ,london3 ,,longmans1 ,,green1 ,,co ---------------------------------------- ------------------ ,,dressed ,,game ,,and ,,poultry ,,la ,,mode ,,by ,,mrs ,,de ,,salis ,,authoress ,,of ',,savouries ,,la ,,mode' ',,entr,,es ,,la ,,mode' ',,soups ,,and ,,dressed ,,fish ,,la ,,mode' ',,oysters ,,la ,,mode' ',,sweets ,,la ,,mode' ,,and ',,vegetables ,,la ,,mode' ',one loves the pheasant wing ,and one the leg' ,,pope ,,london ,,longmans1 ,,green1 ,,and ,,co4 ,,and ,,new ,,york3 #ae ,,east #afth ,,street #ahhh ,all rights reserved ,,printed ,,by ,,spottiswoode ,,and ,,co41 ,,new-,,street ,,square ,,london ,,preface4 ,at this the sporting season of the year1 ,i venture to offer to the public another of my little series in the form of ,dressed ,game and ,poultry4 ,no doubt many of the recipes are well known1 but it has been my aim to collect from all the culinary preserves such recipes that from personal experience ,i know to be good4 ,all the known and unknown tomes on the gourmet's art have been consulted1 and ,i have to thank the authors for this assistance to my work1 as well as those cordons bleus from whom ,i have practically learnt some few of them4 ,i shall be very pleased to correspond with any of my readers who may wish to discourse on matters relative to the dinner table and its adjuncts1 floral decorations among the number4 ,h4 ,a4 ,,de ,,salis4 ,,hampton ,,lea1 ,,sutton1 ,,surrey1 #ahhh4 ,,dressed ,,game ,,and ,,poultry ,,la ,,mode4 ,blackbird ,pie4 ,stuff the birds with the crumb of a ,french roll soaked in a little milk1 which put in a stewpan with #a-a_/b ounces of butter1 a chopped shalot1 some parsley1 pepper1 salt1 a grate of nutmeg1 and the yolks of two small eggs4 ,stir over the fire till it becomes a thick paste1 and fill the insides of the birds with it4 ,line the bottom of the pie-dish with fried collops of rump steak1 and place the birds on them neatly4 ,add four hard-boiled yolks of eggs1 and pour gravy all over1 cover with puff paste1 and bake for one hour and a quarter4 ,blanquette of ,chicken4 ,cut the meat from a cold boiled fowl1 in small pieces4 ,stew down the bones in one pint of water1 a bouquet garni1 add a little salt and white pepper to taste4 ,then strain the stock1 add to it three or four peeled mushrooms finely minced1 and let them cook in this sauce2 when done put in the pieces of fowl to warm through1 thicken with the yolks of two eggs4 ,add lemon juice and serve hot4 ,blanquette of ,chicken aux ,concombres4 ,boil a chicken and cut it into neat joints4 ,cut a cucumber in pieces and fry in butter1 put them in a little stock1 which reduce2 have reduced half a pint of velout sauce with a few trimmings of cucumber in it4 ,pour this through a tammy over the fowls1 set it on the fire1 and as soon as it bubbles add a liaison of three yolks of eggs1 work in a little butter and lemon juice1 drain the pieces of cucumber in a cloth1 throw them in1 and serve them in an open vol au vent1 garnished with flowers of puff paste4 ,capilotade of ,fowl or ,turkey4 ,take the remains of a cold fowl or turkey1 and cut it into neat joints4 ,chop up three or four mushrooms1 some parsley1 a shalot1 and a piece of butter the size of a walnut1 and let all fry together for a short time2 then moisten with a little good-flavoured stock1 and thicken with flour4 ,add salt to taste1 let the sauce boil well1 put in the pieces of bird for a few minutes2 take them out1 arrange them on a dish1 pour the sauce over1 and serve4 ,chicken la ,bonne ,femme4 ,cut up a chicken into joints1 warm up three onions and three turnips in butter2 when brown add the pieces of fowl4 ,season with salt and pepper1 saut over the fire for ten minutes4 ,then stir in two tablespoonfuls of flour1 and five minutes after add a tumblerful of stock1 a wineglass of white wine1 a bouquet of mixed herbs1 and half a pound of peeled tomatoes1 with all the pips carefully removed4 ,cook over a slow fire for twenty-five minutes1 add about half a pound of mushrooms peeled and cut up to the size of a shilling1 leave it on the fire for ten minutes2 take out the bouquet of herbs1 season with an ounce of finely-chopped parsley1 dish up the pieces of chicken in a pyramid1 and pour the sauce and vegetables over4 ,braised ,drumsticks of ,chicken4 ,braise the drumsticks1 and arrange them uprightly in tent fashion1 and all around and between the drumsticks should be finely chopped salad4 ,alternate slices of tongue and ham should be placed at the edge of the salad1 and the border of the dish ornamented with thin rounds of beetroot4 ,chickens ,chiringrate4 ,cut off the feet of a chicken1 break the breastbone flat1 but be careful not to break the skin4 ,flour it and fry it in butter1 drain all the fat out of the pan1 but leave the chicken in4 ,make a farce from half a pound of fillet of beef1 half a pound of veal1 ten ounces of cooked ham1 a shalot1 a bouquet garni1 and a piece of carrot1 pepper1 and salt2 cook in stock1 and then pass it through a sieve1 and lay this farce over the chicken4 ,after stewing the chicken for a quarter of an hour1 make a rich gravy from the stock1 and add a few mushrooms and two spoonfuls of port wine2 boil all up well1 and pour over and around the chicken4 ,chicken la ,continental4 ,beat up two eggs with butter1 pepper1 salt1 and lemon-juice2 then cut up the fowls1 dip them in the egg paste1 and roll them in crumbs and fried parsley4 ,fry in clarified dripping1 and pour over the dish any white or green vegetable ragot1 made hot2 grate ,parmesan over all4 ,chicken la ,davenport4 ,stuff a fowl with a forcemeat made of the hearts and livers1 an anchovy1 the yolk of a hard-boiled egg1 one onion1 a little spice1 and a little shred veal-kidney fat4 ,sew up the neck and vent1 brown the fowl in the oven1 then stew it in stock till tender4 ,serve with white mushroom sauce4 ,chicken l',italienne4 ,pass a knife under the skin of the back1 and cut out the backbone without injuring the skin or breaking off the rump1 draw out the breastbone and break the merrythought2 flatten the fowl and put two skewers through it4 ,put it into a marinade of oil1 sliced onion1 eschalot1 parsley1 thyme1 and a bay leaf1 spice1 pepper1 and salt1 in which let them soak a few hours4 ,broil them before the fire2 when done1 dish the fowls1 garnish them with hot pickle1 serve them with a brown ,italian sauce over1 with a few onions in it4 ,chicken la ,matador4 ,cut a chicken into fillets and neat joints4 ,mince finely a ,spanish onion and stew it with two ounces of butter1 a few drops of lemon1 pepper1 and salt2 when it has been stewed for half an hour1 pass it through a tammy1 and mix in with it a good tablespoonful of aspic jelly4 ,mask the chicken with this1 and warm up the chicken in the bain-marie4 ,fillets of ,chicken la ,cardinal4 ,cook some fillets of chicken in butter1 and when done place them in a circle round an entre dish1 with a mushroom between each fillet4 ,fill the centre with ,allemagne sauce1 to which has been added some lobster and crayfish butter to make it red4 ,garnish with crayfish tails if handy4 ,fried ,chicken la ,orly4 ,cut up a chicken into joints4 ,season with salt1 pepper1 parsley1 a bayleaf1 and lemon juice1 sprinkle with flour and fry in butter2 dip some sliced onions into flour and fry4 ,when done1 dish up the chicken in a pyramid1 garnish with the fried onions and cover with tomato sauce4 ,fried ,chicken la ,suisse4 ,roast a chicken and cut it into fillets and neat joints4 ,sprinkle some finely minced herbs1 mignonette pepper1 and salt over them4 ,let them remain for an hour1 then dip them in frying batter and fry4 ,serve with fried parsley and tomato pure4 ,fricassee of ,chicken4 ,american ,recipe4 ,clean1 wash1 and cut up the fowls4 ,lay them in salt and water for half an hour4 ,put them in a saucepan with enough cold water to cover them and half a pound of salt pork cut into thin strips4 ,cover closely and let them heat very slowly4 ,then stew for over an hour1 if the fowls are tender2 if not they may take from three to four hours4 ,they must be cooked very slowly4 ,when tender1 add a chopped onion1 a shalot1 parsley1 and pepper4 ,cover closely again1 and when it has heated to boiling1 stir in a teacupful of milk1 to which have been added two beaten eggs and two tablespoonfuls of flour4 ,boil up and add an ounce of butter4 ,arrange the chickens neatly in an entre dish1 pour the gravy over and serve4 ,fritt of ,chicken aux ,tomates4 ,take the remains of a boiled fowl and cut into pieces the size of a small cutlet4 ,shake a little flour over them and put them aside4 ,prepare a batter made of half a pound of ,vienna flour1 the yolk of one egg1 half a gill of salad oil1 and a gill of light coloured ale4 ,mix all these together lightly till it will mask the tip of your finger1 add half a pint of pure of tomato1 and mix well together4 ,dip the chicken cutlets into this batter1 masking them well1 and then put them in good lard and fry1 and place them on a wire sieve as they are cooked1 keeping them near the fire to keep them hot and crisp4 ,dish piled in a pyramid with tomatoes whole and tomato sauce round4 ,chicken ,nouilles au ,parmesan4 ,take a large fowl1 and when trussed put a lump of butter inside it1 and cover the breast with fat bacon4 ,put it into a stewpan with an onion1 a carrot1 a piece of celery2 cover with water and boil slowly for fifty minutes4 ,garnish the dish on which it is served with a pint of ,nouilles boiled in a stewpan of boiling water for twenty minutes1 drained1 and then put into another saucepan with two ounces of butter4 ,sprinkle in two ounces of ,parmesan cheese and warm up for five minutes1 then garnish the fowl with them1 and pour over it a pint of rich ,bchamel sauce1 in which two ounces of ,parmesan cheese has been mixed4 ,the ,nouilles are made by mixing half a pound of butter with three eggs till it becomes a thick smooth paste1 roll it out very thin1 cut it into strips an inch wide1 and place four or five of these on the top of each other1 shred them in thin slices like ,julienne vegetables1 and drain them4 ,chicken ,pudding la ,reine4 ,take the meat from a cold fowl and pound it in a mortar1 after removing the skin and sinews4 ,boil in light stock a couple of good tablespoonfuls of rice4 ,when it is done and has soaked up the rice1 add the pounded chicken to it1 with a gill of cream1 pepper1 and salt4 ,if not moist enough1 add a little more cream4 ,butter a plain mould1 fill it with the rice and chicken1 tie a pudding cloth closely over1 and put the mould into a stewpan of hot water to boil for an hour4 ,the water should only reach about three-quarters up the mould4 ,when done1 turn it out and serve a good white mushroom sauce round it4 ,chicken and ,rice4 ,pollo con ,arroz 7,spanish ,recipe74 ,cut a fowl into joints1 wipe quite dry1 and trim neatly4 ,put a wineglass of the best olive oil in a stewpan1 let it get hot4 ,put in the chicken1 stir and turn the joints and sprinkle with salt4 ,when the chicken is a golden brown add some chopped onions1 one or two red chillies1 and fry all together4 ,meanwhile have ready four tomatoes cut in quarters1 and two teacupfuls of rice well washed4 ,mix these with the chicken and pour in a very small quantity of broth and stew till the rice is cooked and the broth dried up4 ,sprinkle a little chopped parsley and serve in a deep dish without a cover1 as the steam must not be kept in4 ,chicken in ,savoury ,jelly4 ,take a large chicken and roast it4 ,boil a calf's foot to a strong jelly1 take out the foot and skim off the fat2 beat up the whites of two eggs and mix them with a quarter of a pint of white wine vinegar1 the juice of one lemon1 a little salt1 a tablespoonful of tarragon vinegar1 and a claret-glassful of sherry4 ,put these to the jelly1 and when it has boiled five or six minutes strain it through a jelly bag till clear4 ,then put a little into an oblong baking tin 7big enough for a half-quartern loaf71 and when it is nearly set put in the chicken with its breast downwards2 the chicken having been masked all over with white sauce1 in which aspic has been well mixed1 and ornamented with a device of truffles cut in stars and kite shapes4 ,when the chicken is in1 fill up the mould gradually with the remainder of the jelly4 ,let it stand for some hours1 or place it on ice before turning it out4 ,chicken with ,spinach4 ,poach nicely in the gravy five or six eggs4 ,dress them on flattened balls of spinach round the dish and serve the fowl in the centre1 rubbing down the liver to thicken the gravy and liquor in which the fowl has been stewed1 which pour over it for sauce1 skimming it well4 ,mushrooms1 oysters1 and forcemeat balls should be put into the sauce4 ,chicken ,stewed ,whole4 ,fill the inside of a chicken with large oysters and mushrooms and fasten a tape round to keep them in4 ,put it in a tin pan with a cover1 and put this into a large boiling pot with boiling water1 which must not quite reach up to the top of the pan the chicken is in4 ,keep it boiling till the chicken is done1 which would be in about an hour's time after it begins to simmer4 ,remove the scum occasionally1 and replenish with water as it boils away2 take all the gravy from it and put it into a small saucepan1 keeping the chicken warm4 ,thicken the gravy with butter1 flour1 and add two tablespoonfuls of chopped oysters1 the yolks of two eggs boiled hard and minced fine1 some seasoning1 and a gill of cream4 ,boil five minutes and dish the fowls4 ,ctelettes l',ecarlate4 ,make a stiff forcemeat from the breast of a fowl or pheasant1 or the two breasts of partridge or grouse4 ,cut some slices of tongue into cutlet shapes4 ,take some more tongue1 pound and pass it through a sieve and mix it with the forcemeat4 ,season with a little cayenne and mushroom flavour4 ,butter and fill up some cutlet moulds with the forcemeat1 and steam them in the oven4 ,then turn out the cutlets and place them on a baking sheet4 ,glaze them and replace them in the oven for a few seconds4 ,dish up alternately a cutlet of tongue with a cutlet of forcemeat2 sauce the whole with chaud-froid sauce1 and garnish with chopped aspic and very small red tomatoes4 ,forced ,capon4 ,cut the skin of a capon down the breast1 carefully slip the knife down so as to take out all the meat1 and mix it with a pound of beef suet cut small4 ,beat this together in a marble mortar1 and take a pint of large oysters cut small1 two anchovies1 a shalot1 a bouquet garni1 a little mignonette pepper1 and the yolks of four eggs4 ,mix all these well together1 and lay it on the bones2 then draw the skin over it1 and sew up4 ,put the capon into a cloth1 and boil it an hour and a quarter4 ,stew a dozen oysters in good gravy thickened with a piece of butter rolled in flour2 take the capon out of the cloth1 lay it in its dish1 and pour the sauce over it4 ,capon la ,nanterre4 ,make a stuffing with the liver of the capon1 a dozen roasted chestnuts1 a piece of butter1 parsley1 green onions1 very little garlic1 two yolks of eggs1 salt and pepper4 ,stuff the capon1 and then roast it1 covering it with buttered paper4 ,when it is cooked1 brush it over with the yolk of an egg diluted in a little lukewarm batter2 sprinkle breadcrumbs over all1 and let it brown1 and serve with a sharp sauce4 ,braised ,ducks la ,st4 ,michel4 ,rub some flour and oil over a couple of ducks1 and brown them in the oven for a short time4 ,mix together a cup of ,chablis wine and a cup of broth1 season with pepper and salt2 braise the ducks till they are tender4 ,chop some mushrooms1 chives1 and parsley2 mix these in the broth in which the ducks were braised4 ,put the ducks to keep warm before the fire whilst the sauce 'reduces4' ,dredge in a very little flour1 and send up the ducks with the sauce round them4 ,duck la ,mode4 ,divide two ducks into quarters1 and put them in a stewpan1 and sprinkle over them flour1 pepper1 and salt4 ,put into the stewpan several pieces of butter1 and fry the ducks till a nice brown colour4 ,remove the frying fat1 and pour in half a pint of gravy and half a pint of port wine1 sprinkle in more flour1 add a bouquet garni1 three minced shalots1 an anchovy1 and a dust of cayenne4 ,let them stew for twenty minutes1 then place them on a dish1 remove the herbs1 clear off the fat1 and serve with the sauce over them4 ,braised ,duck la ,nivernaise4 ,line a braisingpan with slices of bacon1 add the duck1 cover it with bacon1 and season with a bouquet of parsley1 carrots1 thyme1 and bay leaves2 moisten with stock and the same quantity of claret2 fix the lid very tightly on the pan1 and simmer over a slow fire1 with hot coals on the lid of the stewpan4 ,cut up some turnips into balls1 cook them in butter till brown1 drain and simmer in brown thickening1 moistened with a little stock4 ,when the duck is cooked1 dish up1 and garnish with the turnips4 ,devilled ,duck or ,teal4 ,indian ,recipe4 ,take a pound of onions1 a piece of green ginger1 and six chillies4 ,reduce them to a pulp1 then add two teaspoonfuls of mustard1 pepper1 salt1 cayenne1 and chutney1 two tablespoonfuls of ketchup1 and half a bottle of claret4 ,cut up the duck or teal1 and put it into the sauce1 and let it simmer for a long time--the duck having been previously roasted4 ,duck la ,provence4 ,rub the duck over with lemon-juice1 fry it in butter for a few minutes2 sprinkle it with flour2 then add sufficient stock to cover it1 one tablespoonful of ketchup1 one carrot2 cut up two onions1 two cloves1 a bouquet garni1 pepper1 and salt4 ,let this stew for an hour2 then take out the duck1 strain the gravy1 and remove all fat1 and add plenty of mushrooms4 ,put in some stoned and scalded olives1 which boil up for ten minutes and dish up with the duck4 ,the olives should have been soaked three hours previously4 ,duck4 ,canard ,pure ,perto4 ,take a pint of freshly shelled peas1 boil them in a little thin stock1 and rub them through a sieve2 stew a duck in stock with a little salt1 a dozen peppercorns1 half a clove of garlic1 six small onions1 a bayleaf1 and bouquet garni4 ,when done1 pass the same through a sieve1 and add to it the pure of peas2 reduce the whole to the consistency of thick cream4 ,serve the duck with the pure over it4 ,salmi of ,duck4 ,take the giblets of a duck and the flesh off the carcase1 and the bones1 and stew them in equal quantities of claret and stock1 salt1 pepper1 and three shalots4 ,reduce and simmer till it is thick1 then pass through a sieve1 and take it off the fire before it boils4 ,cut up the duck into neat pieces and lay it in the stewpan with the gravy4 ,squeeze juice of strained orange over it1 and serve en pyramide4 ,stewed ,duck and ,turnips4 ,brown the duck in a stewpan with some butter1 peel and cut some young turnips into equal sizes1 and brown in the same butter2 stir in a little powdered sugar1 reduce some stock to a thin brown sauce1 season with salt1 pepper1 a bouquet of parsley1 chives1 half a head of garlic1 and a bayleaf4 ,stew the duck in this sauce1 and when half cooked add the turnips1 turn the duck from time to time1 being careful not to break the turnips1 cook slowly1 and skim off all grease and serve4 ,roast ,goose ,stuffed with ,chestnuts4 ,prepare a goose and stuff it with a mixture of minced bacon1 the liver1 salt1 pepper1 grated nutmeg1 and chestnuts1 which have been previously cooked and peeled4 ,baste the goose well whilst roasting4 ,when cooked1 serve with its own gravy1 and sprinkle with salt1 pepper1 and the juice of a lemon4 ,goose la ,royale4 ,having boned the goose1 stuff it with the following forcemeat3--,twelve sage leaves1 two onions1 and two apples1 all shred very fine4 ,mix with four ounces grated bread1 four ounces of beef suet1 two glasses of port wine1 a grate of nutmeg1 pepper1 and salt to taste1 the grated peel of a lemon1 and the beaten yolks of four eggs2 sew up the goose and fry in butter till a light brown1 and put it into two quarts of good stock and let it stew for two hours1 and till the liquor is nearly consumed2 then take up the goose1 strain the liquor and take off the fat1 add a spoonful of lemon pickle1 the same of browning and port wine1 a teaspoonful of essence of anchovy1 a little cayenne and salt1 boil it up and pour over the goose4 ,game and ,macaroni4 ,put some ounces of macaroni into boiling stock1 then add any game cut into small joints three parts cooked4 ,add some lean raw ham1 chopped mushrooms1 pepper1 and salt4 ,game ,pie4 ,take ten ounces of veal and the same of veal fat1 and chop it very fine1 season with pepper1 salt1 and cayenne4 ,arrange this as a lining round a china raised pie mould4 ,fill in with fillets of grouse1 pheasant1 partridge1 and hare1 strips of tongue1 ham1 hard-boiled yolks of eggs1 button mushrooms1 pistachio nuts1 truffles1 and pt de foie gras2 cover in with more of the mince1 then put a paste on the top for cooking it in4 ,bake from two and a half to three hours4 ,remove the paste and fill the mould up with clarified meat jelly1 partly cold2 let this set4 ,ornament the top with chopped aspic and alternate slices of lemon and cucumber round4 ,crotons of red and yellow aspic should be arranged at the base of the mould4 ,game ,rissoles au ,poulet la ,carme4 ,roll out very thin three-quarters of a pound of ,brioche paste4 ,place upon it1 two inches from the edge1 minced fowl or game1 prepared as for croquets1 and rolled up between two teaspoons in balls the size of a nutmeg4 ,place these an inch from each other2 egg the paste all round and fold the edge of it over the balls of mince4 ,press it firmly down1 and with a paste stamp two inches wide cut the rissoles1 keeping the mince balls exactly in the centre of each4 ,lay them on a hot tin that the paste may rise and fry them in lard not too hot1 turning them with a skewer4 ,they will become quite round4 ,when of a good golden colour drain them and serve directly1 and dish up in a pyramid4 ,salad of ,game la ,francatelli4 ,boil eight eggs hard2 shell them1 and cut a thin slice off the bottom of each1 cut each into four lengthwise4 ,make a very thin flat border of butter about one inch from the edge of the dish the salad is to be served on1 fix the pieces of egg upright close to each other1 the yolk outside1 or alternately the white and yolk1 lay in the centre a layer of fresh salad1 and1 having cut a freshly roasted young grouse into eight or ten pieces1 prepare a sauce as follows3 ,put a spoonful of eschalots finely chopped in a basin1 one ditto of castor sugar1 the yolk of one egg1 a teaspoonful of chopped parsley1 tarragon1 and chervil1 and a little salt4 ,mix in by degrees four spoonfuls of oil and two of white vinegar4 ,when well mixed put it on ice1 and when ready to serve up whip a gill of cream1 which lightly mix with it4 ,then lay the inferior parts of the grouse on the salad1 sauce over so as to cover each piece1 then lay over the salad and the remainder of the grouse1 sauce over1 and serve4 ,the eggs can be ornamented with a little dot of radish or beetroot on the point4 ,anchovy and gherkin1 cut into small diamonds1 may be placed between4 ,grouse in ,aspic4 ,roast a brace of grouse1 and skin them1 and mask them with brown sauce in which aspic has been mixed4 ,cut some pistachio kernels into pretty shapes and ornament the birds4 ,take a large square tin mould 7a baking tin will do71 pour in a layer of pale aspic1 and when it is all but cold place the grouse on it breast downward1 one turned one way and one the other1 then gradually fill it up with the aspic1 and put on ice4 ,turn out and decorate the base with chopped aspic1 truffles1 parsley1 and tomatoes4 ,croustades of ,grouse la ,diable4 ,cut some fillets of grouse into cutlet shapes1 also some slices of fried bread2 sprinkle the latter with grated ,parmesan cheese4 ,put the fillets of grouse on the cheesed bread4 ,mask them with a pure of tomatoes and a tiny dust of cayenne1 then add a little more grated ,parmesan1 a little parsley1 some breadcrumbs1 and little pieces of butter4 ,salamander over and serve hot4 ,grouse l',ecossaise4 ,take a brace of grouse2 put three ounces of good dripping or butter inside each1 but not in the crop4 ,put them down to roast1 and baste till cooked4 ,have a slice of toast in the pan under them just before they are cooked4 ,parboil the liver1 pound with butter1 salt1 and cayenne1 and spread it on the toast4 ,grouse la ,financire4 ,take a brace of grouse2 boil the livers for a few minutes1 and pound them in a mortar with three ounces of butter1 a little salt1 pepper1 a grate of nutmeg1 one tablespoonful of breadcrumbs1 and three or four mushrooms4 ,stuff the grouse with this1 truss and roast them1 and baste plentifully4 ,take some sauce espagnole1 add a few mushrooms and a dust of cayenne4 ,let all boil up together and serve with the grouse4 ,friantine of ,grouse4 ,cut with two cutters1 one larger than the other1 twelve thin flat pieces of pastry1 put on the centre of the largest a tablespoonful of quenelle meat and spread it out2 in the centre of this put a tablespoonful of the breast of a grouse1 cut up with two ounces of lean ham4 ,mix well and put it into a stewpan with three-quarters of a pint of white cream sauce4 ,warm up and let it get cold4 ,cover this with the smaller sized pieces of pastry1 having wetted the inside of each with yolk of egg to make them adhere to the lowest pastry1 press down tightly with the smallest cutters1 and cut the bottom pastry to the size of the smaller cutter4 ,egg and breadcrumb4 ,arrange them in a frying basket and fry in boiling lard a nice brown4 ,serve garnished with fried parsley4 ,grouse ,kromesquis4 ,take the remains of cold grouse and mince it very fine4 ,mix with it a couple of tablespoonfuls of grated ham or tongue4 ,divide into small sausage shapes1 dip each in batter1 fry a pale golden colour and serve very hot1 garnished with crisped parsley4 ,grouse ,marinaded4 ,german ,recipe4 ,hang the birds as long as possible1 then pluck and draw them and wipe their insides with a soft cloth4 ,mince an onion2 take about a dozen peppercorns1 twenty juniper berries1 three bayleaves1 and put these into a gill of vinegar4 ,let the grouse soak in this for three days1 turning them two or three times daily1 and pouring the marinade over them4 ,stuff the birds with turkey forcemeat and lard the breasts4 ,place them in front of a clear fire1 baste constantly1 and serve with slices of lemon round the dish4 ,grouse au ,naturel4 ,grouse should be wiped inside1 but never washed4 ,have a brisk fire1 and when the bird is trussed1 place it before a brisk fire1 and before it is taken down the breast should be basted with a little butter1 and frothed and browned before it is sent up4 ,a good sized grouse requires nearly three-quarters of an hour to cook it4 ,serve fried breadcrumbs and bread sauce with grouse4 ,grouse ,pie4 ,take two or three grouse1 cut off the wings and legs1 and tuck the drumsticks in through a slit in the thigh2 singe the birds2 split them in halves2 season them with pepper and salt4 ,place some pieces of very tender beefsteak at the bottom of a pie dish1 add chopped mushrooms1 parsley1 shalot1 and two teaspoonfuls of chutnee sauce1 and sprinkle over the steak4 ,place the halves of the grouse neatly on the top2 add a little more seasoning2 moisten with sufficient gravy made from the necks1 legs1 and wings4 ,cover with puff paste1 and bake for about an hour and a half4 ,pressed ,grouse4 ,boil a brace of grouse till very tender2 season1 and then take away all the meat and pull it out very fine1 removing all skin4 ,add to the liquor in which they were boiled a tablespoonful of gelatine for each three pounds of grouse1 and keep stirring it in the boiling liquor till it is quite dissolved2 place the grouse in a deep tin basin1 and pour the liquor over it whilst hot2 stir it well1 so that the meat may become thoroughly saturated with the liquor1 then turn a plate over it1 put on a heavy weight1 let it get cold1 and turn out4 ,it may be made ornamental by boiling eggs hard1 halving them1 and putting the flat side on the basin or mould in which the grouse has to be pressed4 ,grouse ,salad4 ,cut up a brace of cold grouse1 and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon1 with a little salt and pepper1 and let them remain in this for three hours4 ,pound the yolk of a hard-boiled egg very smooth1 and mix it well with the yolk of a raw egg1 a teaspoonful of salt1 a little pepper1 a dust of cayenne1 and half a teaspoonful of finely-chopped onion1 pouring in gradually drop by drop some fine salad oil2 stir constantly1 and1 as it thickens1 add a little tarragon vinegar1 then add more oil and vinegar till there is enough sauce4 ,put some shred lettuce on a dish1 place some marinaded grouse on it1 pour the dressing over1 and garnish with fillets of anchovies1 slices of hard-boiled eggs1 and sprigs of chervil4 ,chop up some savoury jelly1 and place round it like a wreath4 ,scallops of ,grouse la ,financire4 ,take a brace of grouse1 remove the skin1 take off all the flesh1 and scrape the flesh into very fine shreds4 ,chop up all the bones and necks1 and put them into a saucepan with an onion1 five sprigs of thyme1 three of parsley1 and a small carrot2 cover with water1 and let it boil slowly for three hours1 skimming when it boils4 ,make a mixture of about half a pint of stock and two ounces of butter1 and let boil4 ,when the stock boils take #c-a_/d ounces of fine ,vienna flour1 and stir it well over the fire for about three minutes2 then add the yolks of three eggs1 stirring over the fire again4 ,take it then from the saucepan1 and place it on a plate to get cool2 then pound the shredded grouse till quite fine1 using a gill of cream2 now pass it through a fine sieve4 ,take a plain round mould1 holding a pint and a half1 butter it1 and ornament with truffles cut in devices4 ,cut up three or four mushrooms1 and mix in with the grouse panada1 and fill the mould4 ,place buttered paper over it1 and let it steam for half an hour2 then turn out and let it get cold1 and when cold cut it into a number of scallops of the same size4 ,egg and breadcrumb them1 dip them in clarified butter1 and fry a pale gold colour1 and serve on a border of mashed potatoes4 ,make a sauce as follows3--,boil one glass of ,marsala in half a pint of brown sauce for five minutes2 place in the centre of them some mushrooms1 truffles1 and cockscombs1 and pour sauce over these1 but do not put the sauce over the scallops4 ,grouse ,souffl4 ,take the breasts of two grouse already cooked1 pound them in a mortar with two ounces of fresh butter and a very small piece of onion4 ,pass them through a sieve1 add four eggs1 beat the whites to a stiff froth1 season with a little salt and dust of cayenne4 ,place it in a souffl dish1 and bake it in a quick oven4 ,timbale of ,grouse la ,vitellius4 ,simmer a slice of tongue in a stewpan till nearly cooked4 ,cut it up into fine dice1 and put it back into the saucepan with four truffles1 four tomatoes1 and an ounce of butter2 add a little cornflour to thicken it4 ,moisten with half a pint of stock and a gill of claret4 ,reduce this1 skim off all the fat2 then add some finely-minced grouse1 a sprig of parsley1 and six anchovies which have been soaked in milk4 ,warm these over a slow fire1 but do not let them boil2 when done1 pour into a fancy mould lined with light puff paste4 ,bake1 turn out1 and serve very hot1 garnished with crisped parsley4 ,to ,cook ,hare4 ,the great object in cooking a hare is to keep it as moist as possible1 and therefore the hare must not be put too close to the fire in the first stage of roasting4 ,prepare a stuffing of quarter of a pound of beef suet1 chopped finely1 two ounces of uncooked ham1 a teaspoonful of chopped parsley1 and two teaspoonfuls of dried mixed savoury herbs2 add to this a quarter of the rind of a lemon1 chopped very fine1 a dust of cayenne pepper1 salt1 five ounces of breadcrumbs1 and two whole eggs4 ,pound this in the mortar4 ,the liver may be minced and pounded in with these ingredients if fresh4 ,place the stuffing in the hare1 and place at a distance from the fire2 have plenty of dripping melted in the dripping pan1 and basting should go on and be continued from the very first4 ,then as the hare is getting on1 baste with good milk1 and then baste well with butter2 put the hare near the fire so as to froth the butter1 and at the same time dredge the hare with some flour1 so as to get a good brown colour1 and serve good rich gravy round it with half a glass of port wine in a tureen1 and currant jelly should be handed with it4 ,hare ,cutlets la ,chef4 ,take a freshly-killed hare1 save the blood1 paunch and skin it4 ,roast it1 then cut off the fillets and cut them aslant and flatten them4 ,put the bones of the hare into a saucepan with two onions sliced1 one good-sized carrot1 a tiny piece of garlic1 two cloves1 and a bouquet garni1 and one bayleaf4 ,moisten with a glass of white wine1 and let all this steep and stew for an hour2 then pass through a sieve1 add a quarter of a boiled ,spanish onion1 and thicken with the blood of the hare4 ,make some hare stuffing1 and moisten with some of the sauce1 and make it into cutlets4 ,to form cutlets similar to the fillet cutlets1 place them in a frying-pan1 and let them poach in water4 ,place the hare fillets and the stuffing cutlets in the pan and fry to a good colour in clarified butter4 ,put a small piece of the small bones of the hare in every cutlet and dish them in a crown4 ,fill the centre with a mixture of small onions1 mushrooms1 and small pieces of bacon1 cut into dice which have been stewed in some of the sauce4 ,hand red currant jelly with this dish4 ,hare en ,daube4 ,french ,recipe4 ,the hare must not be too high2 cut it into pieces as for jugged hare4 ,rub into a stewpan a bit of bacon cut into squares2 put the hare into it1 together with thyme1 bayleaf1 spices1 salt1 pepper1 and as much garlic as will go on the point of a knife4 ,add a little bacon rind blanched and cut into the shape of lozenges4 ,when the whole has a uniform colour1 moisten with a good glass of white wine1 put on a close lid1 and stew for four hours upon hot cinders4 ,when ready to be served1 pour away the lard1 the spice1 and the fat1 and add a little essence of ham1 and send to table hot4 ,hare ,derrynane ,fashion4 ,take three or four eggs1 a pint of new milk1 a couple of handfuls of flour1 three yolks4 ,make them into a batter1 and when the hare is roasting baste it well1 repeating the operation till the batter thickens and forms a coating all over the hare4 ,this should be allowed to brown but not to burn4 ,filet de ,livre la ,muette4 ,cut a hare into fillets and stew them with a mince of chickens' livers1 truffles1 shalots in a rich brown gravy with a tumblerful of champagne in it4 ,gteaux de ,livre4 ,mince the best parts of a hare with a little mutton suet4 ,season the mince highly with herbs and good stock4 ,pound it in a mortar with some red currant jelly and make up into small cakes with raw eggs4 ,flour and fry them and dish them in a pyramid4 ,hare la ,matanzas4 ,paunch1 skin1 and clean a hare marinaded in vinegar for a couple of days with four onions sliced1 three shalots1 a couple of sprigs of parsley1 pepper and salt4 ,after two days take the hare out and drain it4 ,farce it with a stuffing made of the flesh of a chicken1 three whole eggs1 the liver1 and a slice of bacon1 all finely chopped1 mixed and seasoned with pepper1 salt1 and a bouquet garni4 ,now put the hare in a stewpan with slices of bacon all over it1 some sliced carrots1 two onions stuck with cloves1 and half a pint of consomm4 ,put some live coals on the lid of the saucepan and let it cook for three hours4 ,hare la ,mode4 ,skin the hare and cut it up in into joints and lard with fine fillets of bacon2 place in an earthenware pot1 with some slices of salt pork1 chopped bacon1 salt1 mixed spice1 a piece of butter1 and half a pint of port wine2 lay two or three sheets of buttered paper over it2 fix on the lid tightly and simmer over a slow fire4 ,when nearly done1 stir in the blood1 boil up and serve4 ,jugged ,hare4 ,have a wide-mouthed stone jar1 and put into it some good brown gravy free from fat4 ,next cut up the hare into neat joints2 fry these joints in a little butter to brown them a little4 ,have the jar made hot by placing it in the oven1 and have a cloth ready to tie over its mouth4 ,put the joints already browned into the jar1 and let it stand for fifteen minutes on the dresser4 ,after this has stood some time untie the jar and add the gravy1 with a dust of cinnamon1 six cloves1 two bayleaves1 and the juice of half a lemon4 ,the gravy should have onion made in it1 and should be thickened with a little arrowroot4 ,a wineglassful of port should be added1 and a good spoonful of red currant jelly should be dissolved in it4 ,next place the jar up to its neck in a large saucepan of boiling water1 only taking care the jar is well tied down4 ,let it remain in the boiling water from an hour to an hour and a half4 ,stuffing balls1 made with the same as the stuffing for roast hare1 rolled into small balls the size of marbles and thrown into boiling fat1 should be served with it4 ,to ,roast ,landrail4 ,this bird should be trussed like a snipe1 and roasted quickly at a brisk but not a fierce fire for about fifteen or sixteen minutes4 ,it should be dished on fried breadcrumbs1 and gravy served in a tureen4 ,croustade of ,larks4 ,bone two dozen larks1 season1 and put into each a piece of pt de foie gras 7truffled74 ,roll the larks up into a ball1 put them in a pudding basin1 season them with salt and pepper1 and pour three ounces of clarified butter over them1 and bake in a hot oven for a quarter of an hour4 ,dish them in a fried bread croustade1 made by cutting the crust from a stale loaf about eight inches long1 which must be scooped out in the centre and fried in hot lard or butter till it is a good brown4 ,drain it1 and then place it in the centre of a dish1 sticking it there with a little white of egg4 ,put it into the oven to get hot2 then put the larks into it1 and let it get cold4 ,garnish with truffles and aspic jelly4 ,larks la ,macdoine4 ,take a dozen larks1 fill them with forcemeat made of livers1 a little veal and fat bacon1 a dessertspoonful of sweet herbs2 pepper and salt to taste1 and pound all well together in a mortar1 and then stuff the birds with it4 ,lay the larks into a deep dish1 pour over them a pint of good gravy1 and bake in a moderate oven for a quarter of an hour4 ,have a pyramid of mashed potatoes ready1 and arrange the larks round it1 and garnish with a macdoine of mixed vegetables4 ,lark ,pie4 ,pluck1 singe1 and flatten the backs of two dozen larks1 pound the trail and livers in a mortar with scraped bacon and a little thyme1 stuff the larks with this1 and wrap each in a slice of fat bacon4 ,line a plain mould with paste1 fill it with the larks1 sprinkle them with salt and pepper1 spread butter all over them1 and add two small bayleaves2 cover with paste1 and bake for two hours and a quarter4 ,can be eaten hot or cold4 ,it must be turned out of the mould4 ,salmi of ,larks la ,macdoine1 cold4 ,take a dozen larks1 bone and stuff them with pt de foie gras1 and make them as nearly as possible of the same size and shape4 ,make half a pint of brown sauce1 adding a glass of sherry1 a little mushroom ketchup1 and an ounce of glaze2 boil together1 and reduce one half1 adding a couple of spoonfuls of tomato juice2 pass through a sieve1 and1 when nearly cold1 add a gill of melted aspic4 ,mask the larks1 and place them in a saut pan1 and cook them2 take them out and remove neatly any surplus sauce1 and dish them in the entre dish in a circle4 ,take the contents of a tin of macdoine of vegetables boiled tender in a quart of water1 add a dust of salt1 a saltspoonful of sugar1 and a piece of butter the size of a walnut2 strain off1 and1 when cold1 toss them in two tablespoonfuls of liquid aspic jelly4 ,this macdoine should be piled up high and served in the centre4 ,garnish with chopped aspic round the larks1 and sippets of aspic beyond this4 ,lark ,puffs4 ,make some puff paste1 and take half a dozen larks1 and brown them in a stewpan with a little butter2 then take them out and drain them1 and put into the body of each bird a small lump of fresh butter1 a little piece of truffle1 pepper and salt1 and a tablespoonful of thick cream4 ,truss each lark1 and wrap it in a slice of fat bacon2 cover it with puff paste rolled out to the thickness of a quarter of an inch1 and shape it neatly2 put the puffs in a buttered tin1 and bake in a brisk oven for ten minutes4 ,leveret la ,minute4 ,skin1 draw1 and cut a leveret into joints2 toss in a saucepan with butter1 salt1 pepper1 and a bouquet garni4 ,when nearly cooked1 add some chopped mushrooms1 eschalots1 parsley1 a tablespoonful of flour1 a gill of stock1 and a gill of claret2 as soon as it boils1 pour into a dish and serve4 ,leveret la ,nol4 ,take a leveret1 cut off the fillets and toss them in the oven in a saut-pan in butter2 when cold1 slice these fillets in shreds as for ,julienne vegetables4 ,shred likewise some truffles1 mushrooms1 and tongue1 and bind these together with two tablespoonfuls of good stock1 in which a glass of port has been put1 two cloves1 the peel of a ,seville orange1 and a few mushrooms2 thicken with butter and flour and tammy4 ,make some game forcemeat with the legs1 and with it line some little moulds2 fill up the empty space with the shredded game and vegetables and then cover with a layer of forcemeat4 ,poach these moulds in a deep saut-pan1 and when done dish them up round a ragot composed of truffles1 mushrooms1 quenelles1 and cockscombs4 ,sauce the entre with gravy made from the bones and thickened4 ,this entre may be served cold1 when it should be mixed with aspic1 and garnished with it also4 ,salmi of ,moor ,fowl or ,wild ,duck4 ,carve the birds very neatly1 and strip every particle of skin and fat from the legs1 wings1 and breasts1 braise the bodies well and put them with the skin and other trimmings into a very clean stewpan4 ,add two or three sliced shalots1 a bayleaf1 a small blade of mace and a few peppercorns1 then pour in a pint of good veal gravy1 and boil briskly till reduced nearly half1 strain the gravy1 pressing the bones well1 skim off the fat1 add a dust of cayenne and squeeze in a few drops of lemon2 heat the game very gradually in it1 but it must not be allowed to boil4 ,place sippets of fried bread round the dish1 arrange the birds in a pyramid1 give the same a boil and pour over4 ,a couple of wineglasses of port or claret should be mixed with the gravy4 ,ortolans in ,cases4 ,bone as many ortolans as are required1 have ready about three rashers of bacon chopped fine1 which must be put into a saut-pan with two shalots1 one bayleaf1 a bouquet garni1 half a teaspoonful of black pepper and salt to taste4 ,these must be fried till coloured2 then add half a pound of calf's liver1 cut small1 and fried till brown2 next place them in a mortar and pound them well1 add the yolks of three hard boiled eggs and some truffle cuttings1 pound again1 and pass through a sieve2 stuff the ortolans with this forcemeat1 roll them up1 and place them in a well-oiled paper case1 and then bake in a quick oven4 ,pour over each case before serving a gravy made from the bones and trimmings of the birds1 half a pint of rich gravy and a glass of claret1 which should be reduced one half3 send to table as hot as possible4 ,ortolans la ,prigourdine4 ,cover the ortolans with slices of bacon1 and cook them in a bain-marie moistened with stock and lemon juice4 ,take as many truffles as there are ortolans1 scoop out the centres and boil them in champagne 7,saumur will do74 ,when done1 pour a little pure of game into each truffle1 add the ortolans1 warm for a few seconds in the oven1 and serve4 ,ortolans aux ,truffes4 ,take as many even large-sized truffles as ortolans2 make a large round hole in the middle of each truffle1 and put in it a little chicken forcemeat4 ,cut off the heads1 necks1 and feet of the birds1 season with salt and pepper1 and lay each bird on its back in one of the truffles4 ,arrange them in a stewpan1 lay thin slices of bacon over them1 pour over them some good stock1 into which a gill of ,madeira has been poured1 and then simmer them very gently for twenty-five minutes4 ,dish the ortolans on toast1 and strain the gravy over them4 ,partridges la ,barbarie4 ,truss the birds1 and stuff them with chopped truffles and rasped bacon1 seasoned with salt and pepper and a tiny dust of cayenne4 ,cut small pieces of truffles in the shape of nails2 make holes with a penknife in the breasts of the birds2 widen the holes with a skewer1 and fill them with the truffles2 let this decoration be very regular4 ,put them into a stewpan with slices of bacon round them1 and good gravy poured in enough to cover the birds4 ,when they have been stewed for twenty minutes glaze them2 dish them up with a ,financire sauce 7see ',entres la ,mode'74 ,partridge ,blancmanger aux ,truffes4 ,boil a brace of partridges and let them get cold4 ,melt about a pint of aspic jelly and take a plain round quart mould and pour about a gill of aspic jelly into it to mask it by turning the mould round and round in the hands till the inside has been entirely covered by the jelly1 pour away any that does not adhere1 and place the mould on ice at once4 ,cut a few large truffles in slices and ornament the bottom of the mould with a star1 pour on about two tablespoonfuls of a little cold liquid aspic4 ,put into a stewpan a pint of aspic and whisk it till it becomes white as cream1 then mask the mould with this2 pour in enough to half fill it1 then turn it round and round1 covering all the inside of the mould1 pouring out any superfluity4 ,skin the partridges and cut off all the meat and chop it up3 then pound it with a gill of cream in the mortar1 and then rub through a fine wire sieve4 ,place this in a large stewpan1 add half a pint of cream1 and mix it with the partridge meat4 ,collect the aspic jelly1 melt it1 and whip it up and add it to the partridge2 then fill the mould with this and pour in a little liquid aspic2 place on ice4 ,to serve this1 dip it into warm water the same as a mould of jelly1 turn it out1 and garnish with aspic crotons alternately with very small tomatoes2 around the top arrange a wreath of chervil4 ,partridges la ,barnaise4 ,wipe the inside of the partridges with a damp cloth4 ,cut off the heads1 and truss the legs like boiled fowls4 ,put them into a stewpan with two tablespoonfuls of oil and a piece of garlic the size of a pea1 and shake them over a clear fire till slightly browned all over4 ,then pour over them two tablespoonfuls of strong stock1 one glassful of sherry1 and two tablespoonfuls of preserved tomatoes1 with a little salt and plenty of pepper4 ,simmer all gently together until the partridges are done enough1 and serve very hot4 ,the sauce should be highly seasoned4 ,blanquette of ,partridge aux ,champignons4 ,raise the flesh of a cold partridge1 take off the skin2 cut the flesh into scallops2 put some velout sauce in a stewpan with half a basket of mushrooms skinned and sliced4 ,reduce the sauce till very thick1 adding enough cream to make it white4 ,throw it over the partridge scallops1 to which add a few mushrooms4 ,broiled ,partridges4 ,take off the heads and prepare them as if for the spit4 ,break down the breast bone and split them entirely up the back and lay them flat4 ,shred an eschalot as fine as possible and mix it with breadcrumbs4 ,dip the partridges in clarified butter and cover inside and outside with the crumbs4 ,broil them over a clear fire1 turning them frequently for a quarter of an hour1 and serve them up with mushroom sauce4 ,chartreuse of ,partridges4 ,boil some carrots and turnips separately1 and cut them into pieces two inches long and three quarters of an inch in diameter4 ,braise a couple of small summer cabbages1 drain well1 and stir over the fire till quite dry2 then roll them on a cloth and cut them into pieces about two inches long and an inch thick4 ,roast a brace of partridges1 and cut them into neat joints4 ,butter a plain entre mould1 line it at the bottom and the sides with buttered paper to form a sort of wall1 then fill it up with cabbage and the pieces of partridge in alternate layers4 ,steam the chartreuse to make it hot1 turn it out of the mould upon an entre dish1 and garnish with turnips1 carrots1 and ,french beans4 ,send good brown sauce to table with it4 ,partridges aux ,choux4 ,truss a brace of partridges for boiling1 and mince about half a pound of fat bacon or pork1 and put it into a saucepan on the fire2 when it is boiling1 immerse the birds quickly1 and saut them till nicely coloured4 ,have ready a small savoy1 which has been well washed and drained1 chop it up and place it in the saucepan with the partridges1 a bouquet garni1 two pork sausages1 pepper and salt to taste2 add about half a pint of stock1 and let all simmer together for two and a half hours4 ,when ready to serve1 remove the bouquet garni1 and serve the chopped cabbage round the birds1 and the sausages split and divided into four pieces each4 ,cold ,glazed ,fillets of ,partridge4 ,roast a brace of partridges1 fillet them1 pound the meat from the carcases in a mortar with truffles and mushrooms2 simmer the bones in some vin de ,grave1 with truffle trimmings1 shalots1 and a bayleaf1 which reduce on the fire to about three-quarters the quantity2 squeeze through a cloth1 add two tablespoonfuls of clear stock to it1 and stir half of it into the pounded meat2 mix it thoroughly1 and stir it until it boils2 pass it through a tammy1 and leave to get cold4 ,arrange the fillets1 with a tomato cut the same shape between each one1 in a circle round an entre dish2 fill the centre with the pure1 cover the whole with the remainder of the sauce1 and garnish with crotons of aspic jelly4 ,partridges la ,cussy4 ,remove all the bones from the birds except the thigh bones and legs1 stuff them with a forcemeat composed of chopped sweetbread1 mushrooms1 truffles1 and cockscombs which have been boiled2 sew up the birds to their original shape1 hold them over hot coals till the breasts are quite firm1 and cover them with buttered paper4 ,line a stewpan with a slice of ham1 two or three onions1 carrots1 a bouquet garni1 a little scraped bacon1 the partridge bones which have been pounded1 salt1 and pepper2 moisten with stock4 ,as soon as the vegetables get soft1 add the partridges1 and simmer over a slow fire4 ,when done1 dish up the birds1 pass the sauce through a tammy1 skim off the fat1 reduce1 and add a few truffles or slices of mushrooms1 and pour over the partridges4 ,partridges with ,mushrooms4 ,take a brace of birds1 and prepare about half a pound of button mushrooms1 and place them in a stewpan with an ounce and a half of melted butter2 add a slight sprinkling of salt and cayenne1 and let them simmer for about nine minutes1 then turn out all into a plate1 and when quite cold put it into the bodies of the partridges2 sew and truss them securely and roast them in the usual way1 and serve either mushroom sauce round them1 or they can be served up with their own gravy only1 and bread sauce handed4 ,partridge ,pie4 ,cut the breasts and legs off two or three birds1 sprinkle them with pepper and salt1 and cook them in the oven smothered in butter1 and covered with a buttered paper4 ,pound the carcases1 and make them into good gravy1 but do not thicken it4 ,take the livers of the birds with an equal quantity of calf's liver1 mince both1 and toss them in butter over the fire for a minute or two2 then pound them in a mortar with an equal quantity of bacon1 two shalots parboiled1 with pepper1 salt1 powdered spice1 and sweet herbs to taste4 ,when well pounded1 pass it through a sieve2 put a layer of forcemeat into a pie-dish1 arrange the pieces of partridge on it1 filling up the interstices with the forcemeat2 then pour in as much gravy as is required1 put on the paste cover1 and bake for an hour4 ,when done1 a little more boiling hot gravy may be introduced through the hole in the centre of the crust4 ,a little melted aspic jelly may be added to the gravy4 ,partridge ,pudding4 ,take a brace of well-kept partridges1 cut them into neat joints and skin them2 line a quart pudding basin with suet crust1 place a thinnish slice of rump steak at the bottom of the dish cut into pieces1 put in the pieces of partridge1 season with pepper and salt1 and pour in about a pint of good dark stock well clarified from fat1 then put on the cover and boil in the usual way4 ,partridges la ,reine4 ,truss a brace of partridges for boiling1 fill them with good game forcemeat1 with two or three truffles cut up in small pieces1 and tie thin slices of fat bacon over them4 ,slice a small carrot into a stewpan with an onion1 four or five sticks of celery1 two or three sprigs of parsley1 and an ounce of fresh butter4 ,place the partridges on these1 breasts uppermost1 pour over them half a pint of good stock1 cover with a round of buttered paper1 and simmer as gently as possible till the partridges are done enough4 ,strain the stock1 free it carefully from grease1 thicken it with a little flour and as much browning as is necessary2 flavour with a little cayenne1 half a dozen drops of essence of anchovy1 and a tablespoonful of sherry4 ,stir this sauce over a gentle fire till it is on the point of boiling1 then pour it over the partridges already dished up on toast1 and serve instantly4 ,salmi of ,partridge la ,chasseur4 ,take a couple of cold roast partridges--they should be rather under-cooked--cut into neat joints1 removing all skin and sinew1 and lay the pieces in a stewpan with four tablespoonfuls of salad oil1 six tablespoonfuls of claret1 the strained juice of a lemon1 salt1 pepper1 and cayenne to taste4 ,simmer gently for a few minutes till the salmi is hot throughout1 then serve directly4 ,garnish with fried sippets4 ,scalloped ,partridges4 ,take the fillets of a brace of partridges1 saut them in butter till firm1 drain them1 and put in some good game stock and two tablespoonfuls of ,allemagne sauce2 when boiling put in the scalloped partridges1 with two or three peeled mushrooms1 a small piece of butter1 and the juice of half a lemon4 ,dish up the scallops in a circle1 and fill the same in the centre4 ,partridges la ,sierra ,morena4 ,take a brace of partridges properly trussed2 cut into dice one inch thick a little less than half a pound of bacon1 and put them in the stewpan2 cut two large onions in quarters1 take six whole black peppers1 a little salt1 one bayleaf1 half a gill of vinegar1 one gill of port wine1 one gill of water1 one tablespoonful of salad oil1 and put all these ingredients into the stewpan2 put on the lid1 and cover the stewpan with half a sheet of brown kitchen paper2 put the stewpan on a slow fire to stew for two hours2 then take out the partridges and dish them and put round some of the quarters of onions which have been stewed4 ,pass the gravy through a sieve and send to table4 ,partridge ,souffl4 ,roast a partridge1 chop and pound the flesh in a mortar with a few spoonfuls of ,bchamel sauce and a small piece of butter4 ,season well2 mix with this four eggs1 and strain the whole through a sieve into a basin4 ,beat the whites of the eggs stiffly1 and mix lightly with the pure4 ,put all into the souffl dish1 and let it bake in the oven for twenty minutes4 ,cover the top with a piece of paper to prevent its burning4 ,partridge ,souffl4 ,another way4 ,skin a brace of cold roast partridges1 cut off all the meat1 and pound it in a mortar with the birds' livers2 warm up in a saucepan with a little reduced stock1 and pass through a tammy4 ,break up the bones and put them into a saucepan with a good brown sauce and stock1 and reduce till nearly a glaze2 add the partridge pure and half an ounce of butter1 two yolks of eggs1 and the two whites whipped1 which must be stirred in gradually2 pour into a souffl dish1 and bake as soon as the souffl has risen sufficiently4 ,serve it at once4 ,perdreaux en ,surprise4 ,take two roasted partridges1 cut out the whole of the breasts in a square piece1 so as to make a square aperture1 clean away all the spongy substance from the interior1 and make a salpicon to be put inside the birds as follows3--,cut into very small dice the flesh taken out of the birds1 also some truffles and pepper and salt4 ,put these into a little velout sauce1 and with this stuff the birds4 ,dip them into eggs and breadcrumbs put some bits of butter all over1 and fry them of a nice colour4 ,dish up and serve with ,espagnole sauce4 ,stewed ,partridges4 ,lard a brace of partridges1 and place them in a stewpan with onions1 carrots1 rashers of bacon1 a bouquet garni1 and equal quantities of stock and light claret1 and simmer over a slow fire1 skimming constantly4 ,when done1 dish up the partridges1 reduce the sauce1 and pass through a sieve and pour over the birds4 ,partridge la ,toussenel4 ,take a brace of partridges1 stuff them with the livers of the birds minced up together with butter and some truffles which have been cooked in champagne2 wrap each bird up in a figleaf or vineleaf1 and over these place a sheet of buttered paper4 ,then put the birds on the spit1 and roast till about three-fourths cooked2 then take off the spit1 and under the four members of each bird spread a mixture of breadcrumb worked into a farce with pepper1 butter1 parsley1 shalot1 and grated nutmeg4 ,replace the birds on the spit1 and let them finish roasting1 basting them continually alternately with broth and champagne4 ,these drippings1 to which the grated peel of one lemon and the juice of a ,seville orange are added1 form the sauce to be served with it4 ,partridge ,tartlets4 ,bouches de ,perdreaux4 ,take the breasts of two cooked partridges1 about six ounces1 and cut into very small pieces4 ,mince two ounces of lean ham1 one truffle1 and six mushrooms2 stir this mixture into a gill of white sauce4 ,butter nine small moulds1 line them neatly with this mixture1 smooth well over with a hot wet knife1 fill in with minced partridge1 coat them neatly over the top with the quenelle meat1 steam them for twenty minutes2 dish on a circle of mashed potato1 pour good white sauce over and round them1 and serve ,french beans or tomatoes in the centre4 ,partridge la ,vnitienne4 ,put a brace of partridges into a stewpan with butter1 two glasses of ,chablis1 and two glasses of stock1 add a bouquet garni1 very little garlic1 two cloves1 salt and pepper2 let them simmer gently4 ,take them off when done1 pass the gravy through a sieve1 add a little butter and flour to thicken it1 a small piece of glaze1 a little cayenne and salt4 ,pour the sauce over the partridges1 and cover over all with two spoonfuls of grated ,parmesan cheese2 put a few breadcrumbs and pieces of clarified butter on this1 and set the whole on a baking sheet in the oven4 ,brown the birds well1 and serve with sauce espagnole or sauce piquante4 ,pintail4 ,this bird should be roasted at a clear quick fire1 well floured when first laid down1 turned briskly1 and basted with butter constantly4 ,it takes about twenty-five minutes to roast1 and then it should be laid down before the fire for two or three more1 when it will yield a very rich gravy4 ,score the breast1 and sprinkle a little cayenne on it1 and send cut lemon up to table to hand with it4 ,boiled ,pheasant4 ,cover with buttered paper and simmer as gently as possible till it is done enough4 ,pour either celery1 horseradish1 oyster1 or soubise sauce over it1 and serve more in a tureen4 ,boudins of ,pheasant la ,richelieu4 ,take a cold pheasant and pick the meat from it2 remove the skin and sinews1 and pound the flesh in a mortar to a smooth paste4 ,mix its weight with the same quantity of pounded potatoes or panada and six ounces of fresh butter4 ,mix these thoroughly1 pound them together1 and season highly with salt and cayenne1 and a trifle of mace4 ,bind together with the yolks of four eggs1 one at a time1 two tablespoonfuls of white sauce1 and last of all two tablespoonfuls of boiled onions chopped small4 ,spread this mixture out on a dish1 and make it up into small cutlets about three inches long1 two inches wide1 and a quarter of an inch thick4 ,drop these carefully into very hot water1 and poach them gently for a few minutes4 ,the water must not boil4 ,take them up1 drain1 and let them get cold2 then egg and breadcrumb them1 and fry them in hot butter a nice pale colour4 ,make a gravy by peeling and frying four onions in butter till lightly browned1 dredge an ounce of flour over them1 and pour upon them half a pint of stock1 a glassful of claret1 the bones of the pheasant1 and pepper and salt4 ,simmer over fire for twenty minutes1 strain through sieve1 and it is ready for use4 ,serve the boudins in a circle with the gravy round4 ,pheasant la ,bonne ,femme4 ,put a well-hung pheasant in a buttered stewpan with three ounces of good beef dripping and six ounces of ham cut into dice4 ,let the pheasant fry over fire till it is nicely and lightly browned1 then add a tablespoonful of chutnee and three large ,spanish onions cut in rings2 cover the saucepan1 and let it simmer till all are cooked4 ,take up the bird and put it on a dish1 beat the onions over the fire for ten minutes1 season with pepper and salt1 and serve round the pheasant4 ,pheasant la ,brillat-,savarin4 ,hang a pheasant till tender1 pluck1 draw1 and lard it carefully4 ,bone and draw two woodcocks1 keep the trail separate1 throw away the gizzards1 chop up the meat with beef marrow which has been cooked by steam1 scraped bacon1 pepper1 salt1 mixed herbs and truffles2 fill the pheasant with this stuffing1 which fix in with a piece of bread the shape of a cork and tie it round with fine thread4 ,lay a thick slice of bread two inches broader than the pheasant in the dripping pan2 pound the tail of the woodcock in a mortar with truffles1 add anchovy1 a little scraped bacon1 and a lump of fresh butter2 spread a thick layer on the bread1 roast the pheasant over it so as to catch all the dripping and dish up on it4 ,crme of ,pheasants la ,moderne4 ,take two pheasants1 remove the skin from the breast1 and cut from each the two large fillets and the two under ones2 remove every particle of the white flesh that did not come away with the fillets1 leaving the legs and pinions on the carcases4 ,spread each fillet on a board and with a knife scrape the flesh from the skin of the fillet4 ,when the flesh is removed from the four large fillets and from the four smaller ones1 and little remnants gathered from the carcases1 place them in a mortar and pour in a gill of cream and pound well for a few minutes1 then rub through clean wire sieve1 place it back in the mortar and keep adding1 a gill at a time1 more cream until one pint of cream is used up2 now take two plain cylinder moulds1 well buttered and ornamented according to fancy with truffles 7or small dariole moulds may be used71 fill carefully and place a piece of buttered paper on the top of the mould or moulds1 and place them in a stewpan with about a pint of boiling water and let them simmer very gently for twenty minutes and turn out4 ,make a sauce to serve with this dish of the carcases1 c41 mixed with rich ,bchamel sauce1 and when dished there should be a garnish of peas1 mushrooms1 or shred truffles4 ,pheasant ,cutlets4 ,take a well-hung young pheasant1 cut it when prepared into neat joints4 ,take out the bones carefully and shape the joints into cutlets2 flatten these with the cutlet-bat1 season rather highly and cover them thickly with egg and finely-grated breadcrumbs4 ,put the bones and trimmings into a saucepan with a carrot1 a turnip1 an onion1 a handful of parsley1 a bouquet garni1 a bayleaf1 pepper1 salt1 and as much water as will cover them4 ,let them stew slowly till the flavour of the herbs is drawn out1 then thicken gravy and strain4 ,fry the cutlets in hot fat till a bright brown4 ,serve on a hot dish in a circle with one of the small bones stuck into each cutlet2 pour the gravy round4 ,galantine of ,pheasant la ,mode4 ,bone a pheasant1 cut off the legs and press what is left of the leg inside1 and cut away any sinews4 ,take three-quarters of a pound of sausage meat1 a dozen oysters1 three or four truffles1 a slice of tongue1 and three rashers of fat bacon4 ,cut the truffles into small dice1 also the tongue and bacon4 ,mix all together with the sausage meat1 adding a little cayenne pepper1 half a teaspoonful of herbs mixed1 half an ounce of melted gelatine1 and two yolks of eggs4 ,mix well together1 and spread over the pheasant evenly4 ,then roll it up lengthways and tightly in a cloth and place it in saucepan to boil for an hour1 then take it out and remove the cloth carefully4 ,to serve this dish1 cut it up into thin slices and dish them in a circle1 letting one piece overlap the other uniformly all round4 ,place a little cress salad compressed into a ball on the top1 and at the base a few crotons of aspic jelly at an equal distance apart1 and a little chopped aspic between4 ,sprinkle a little over the salad ball at the top4 ,fritt of ,crme of ,pheasant4 ,take eight tartlet tins1 not too large1 butter them1 and fill about three parts full of crme of pheasant and place them in the oven for a few minutes4 ,when quite firm to the touch1 remove them from oven1 and when cold dip each one into a light batter and fry in clean lard of a light brown4 ,the batter should be made with half a pound of ,vienna flour1 the half of a yolk of egg1 a dessertspoonful of salad oil1 and a gill of pale ale4 ,mix all these together lightly till it will mask the point of one's finger2 if too thick1 add a drop or two more ale4 ,serve with brown or mushroom sauce4 ,send this dish very hot to table4 ,partridge la ,crme4 ,see ,pheasant ditto4 ,fritt of ,partridge la ,crme4 ,see ,pheasant ditto4 ,pheasant and ,macaroni4 ,pull the flesh with two forks from a cold roast pheasant4 ,put the bones and trimmings into a saucepan with enough water to cover them1 and let them simmer till it is much reduced4 ,add two shalots1 a little salt and pepper1 a grate of nutmeg1 a gill of mushroom ketchup and the same of ,marsala4 ,thicken with flour and butter1 and let all simmer gently for twenty minutes2 strain it1 and put it back into the saucepan for it to boil up4 ,just before the pheasant is to be served1 put the meat into the gravy and let it warm through without boiling4 ,after it is dished1 place round it some macaroni made as follows3--,have two pints of boiling water1 into which plunge four ounces of macaroni1 add pepper and salt1 and simmer gently for twenty minutes4 ,drain it1 and put it into a pint of good stock1 with a little salt1 a teaspoonful of unmixed mustard and a dust of cayenne4 ,let it all boil till the macaroni is tender1 then add a tablespoonful of ,parmesan cheese and an ounce of butter4 ,toss it over fire till all is well mixed1 then serve4 ,pheasant ,pie with ,oysters4 ,boil a pheasant till almost done2 it will finish cooking in the pie4 ,make as much gravy as the size of the bird will require1 add half a cup of milk1 season and thicken it4 ,make a good pie-crust1 and then put the pieces of pheasant in a pie-dish1 which must be hot4 ,scatter some raw oysters among the pieces of pheasant1 pour over all enough gravy to fill the dish to the depth of one inch1 and cover it with the crust1 which must be pressed against the edge so that it will adhere4 ,let it bake for half an hour4 ,after it is cooked1 pour in remainder of the gravy in the slit in the top of the crust4 ,pheasant des ,rois4 ,have a pound of the best preserved truffles1 such as can be obtained at ,benoist's1 in ,wardour ,street1 stew them in a mixture of a quarter of a pound of butter1 a large tablespoonful of finest ,lucca oil1 and half a pound of bacon fat scraped into shreds4 ,thoroughly cook the truffles1 so that a silver fork can be stuck into them without pushing hard4 ,stuff a pheasant with them and sew it up4 ,cover the breast with a slice of fat bacon1 and put two or three slices beneath it4 ,place round the pheasant pieces of veal and ham cut into small cubes the size of dice1 add a few carrots1 an onion or two1 salt and pepper4 ,pour on it a claretglassful of ,chablis1 cover the saucepan1 place it on a slow fire and use the salamander1 then let it stew for an hour4 ,when ready to serve1 strain the same1 removing all grease1 and pour over the bird4 ,pheasant la ,sainte ,alliance4 ,an expensive dish4 ,take a well-hung cock pheasant and truss it for roasting4 ,farce it with a stuffing made of two woodcocks' flesh and internals 7or snipes'7 finely minced with two ounces of fresh butter1 some salt1 pepper1 and a pinch of cayenne1 a bouquet garni finely powdered1 and as many chopped truffles as will be required to fill the pheasant4 ,truss the bird and roast1 basting it well with fresh butter4 ,whilst roasting1 lay in the pan a round of toast1 upon which a little of the stuffing has been spread1 and serve the bird on it4 ,bread sauce and brown gravy should be handed round with it4 ,salmi of ,pheasant4 ,half roast a pheasant1 and when it is nearly cold cut it into neat joints1 removing the skin4 ,put the bones and trimmings into a saucepan with an ounce of fresh butter1 a bayleaf1 and a bouquet garni1 and stir these over a slow fire till lightly brown1 then pour over half a pint of ,espagnole sauce and a glassful of claret4 ,let all simmer for a quarter of an hour4 ,strain the gravy1 skim it carefully1 add a pinch of cayenne and the juice of half a lemon1 then put it back into the saucepan with the pieces of game4 ,heat these up slowly4 ,when cooked1 dish up and pour the hot sauce over them and garnish with fried sippets4 ,a little orange juice and a lump of sugar is an improvement to the sauce4 ,pheasant ,stewed with ,cabbage4 ,truss a pheasant for boiling4 ,divide a large cabbage into quarters1 soak them after cutting off the stalks1 plunge them into boiling water and boil for about ten minutes4 ,take them out1 drain them and press all the water from them1 then put them into the stewpan4 ,lay the pheasant well in the cabbage1 add six ounces of good bacon1 half a pound of ,bologna sausage1 three pork sausages1 some parsley1 a bayleaf1 a bouquet garni1 one carrot1 an onion stuck with four cloves1 a shalot1 and some pepper4 ,pour in as much stock as will cover the whole1 and cover the pan closely and bring to a boil and let it simmer slowly for an hour4 ,then take out the bird and the meat and keep them warm whilst the cabbage is drained1 peppered1 and salted1 and steamed over fire till dry4 ,then place it on a dish1 arrange the pheasant on it and all the other adjuncts round it4 ,serve poivrade sauce in a tureen4 ,pheasant ,stuffed with ,oysters4 ,truss a pheasant for roasting and fill it with forcemeat made of two dozen oysters pounded in the mortar1 with a tablespoonful of brown breadcrumbs1 half an ounce of fresh butter1 a dessertspoonful of lemon juice1 a boned anchovy1 and a little cayenne4 ,mix these ingredients thoroughly and bind them with the yolk of an egg4 ,cover the bird with thin slices of fat bacon tied on securely1 and roast before a clear fire4 ,when done1 dish up with clear gravy1 and hand bread sauce in a tureen with it4 ,pheasant ,stuffed with ,tomatoes4 ,truss a pheasant for roasting1 and fill it with a forcemeat made of six tomatoes pounded in the mortar1 with a tablespoonful of breadcrumbs1 a shalot1 a mushroom1 half a clove of garlic1 a teaspoonful of parsley1 and half an ounce of butter1 pepper and salt to taste4 ,bind together with the yolk of an egg4 ,cover the bird with slices of bacon and roast before a clear fire4 ,mushroom or tomato sauce may be served in a tureen with it4 ,partridge and grouse are also very delicious stuffed in this way4 ,pheasant en ,surprise4 ,take a pheasant1 remove the skin from the breast and take away all the meat1 removing any gristle there may be1 and place it in a mortar4 ,have ready half a pint of good cream1 and begin by pouring half the quantity over the pheasant and pound together for a few minutes1 then rub it through a clean wire sieve4 ,when passed1 put it back into the mortar1 add the remainder of the cream gradually into the fowl1 stirring it round so that they blend together perfectly4 ,fill a mould with this mixture and twist a bit of buttered paper round the top2 then fold a sheet of paper several times and place it in a stewpan1 put about half a pint of boiling water into the stewpan1 or more according to size of it1 and let all simmer gently for twenty minutes4 ,add a little salt and a dust of cayenne pepper4 ,turn this out and mix with it half a pint of white aspic jelly4 ,have ready some very clear aspic jelly1 and colour it red4 ,take a pretty shaped jelly mould1 pour in a little of the red aspic to about rather more than a quarter of the mould4 ,when this is cool1 put in the pheasant and aspic mixture1 and place on ice for four hours2 when properly frozen1 turn out1 and garnish the top with a wreath of fresh chervil leaves4 ,serve chopped aspic in little mounds round the base alternately with mounds of mayonnaise salad or tomatoes4 ,pheasant la ,suisse4 ,take the remains of a cold pheasant1 cut it into neat joints4 ,salt and pepper these highly1 and strew over it finely chopped onion and parsley4 ,cover them with oil1 and squeeze over them the juice of a lemon4 ,turn the pieces every now and then1 and let them remain till they have imbibed the flavour1 then dip the pieces in a batter made of four ounces of flour1 with as much milk added as will make a thick batter4 ,stir into it half a wineglassful of brandy and an egg1 the white and yolk beaten to a froth4 ,this batter should rest for an hour in a warm place before using4 ,fry the pieces of chicken in the batter1 and send it up piled on a dish garnished with fried parsley4 ,pheasant la ,tregothran4 ,bone a pheasant and stuff it with the meat from four woodcocks or six snipe1 cut it up1 and chop up some truffles and make it into forcemeat4 ,fry the trail of the woodcock or snipe in a little butter1 and place on little rounds of fried bread and arrange round the dish4 ,stew the bones of the woodcocks or snipe to make the gravy1 reduce it1 and add a glass of ,marsala to the broth and serve in a boat4 ,pheasant la ,victoria4 ,take a quarter of a pound of bacon1 cut it up in pieces 7frying the bacon first71 add a small clove of garlic1 a small shalot1 a bayleaf1 half a carrot1 half a turnip1 half a dozen stewing oysters1 and salt and pepper to taste4 ,stew over the fire1 and when cooked pound it all together with a few more oysters and pass through a wire sieve4 ,stuff a pheasant with this1 and place it in a stewpan with carrots and turnips2 let all stew till tender1 well basting it with its own stock4 ,serve with rich ,espagnole sauce or oyster sauce on a croustade of potato4 ,pigeons la ,duchesse4 ,split a couple of pigeons in halves1 remove the breast bones and beat them flat1 saut them with two ounces of butter1 pepper and salt4 ,press them flat between two plates with a weight on them1 and when the pigeons are cold spread the quenelle meat over the cut side of the birds2 then egg and breadcrumb them and fry in fat4 ,dish in a circle with brown sauce round and a macdoine of vegetables in the centre4 ,pigeons la ,financire4 ,take four pigeons1 truss and braise them in stock1 then glaze them1 dish them up against a block of fried bread4 ,pour round half a pint of ,financire sauce1 and garnish with small quenelles of forcemeat1 truffles1 mushrooms1 and cockscombs in the centre4 ,pigeons la ,merveilleuse4 ,blanch a brace of pigeons1 and beat the backs so as to spread out the breasts1 boil them in equal quantities of stock and ,chablis1 season with salt and pepper1 a sprig of parsley1 two shalots1 and two cloves2 when cooked1 take them out of the stewpan1 and cook some mushrooms1 twelve shelled crayfish1 and a little flour in the sauce of the pigeons1 boil for half an hour1 reduce and thicken the sauce with yolks of egg and cream1 season with finely chopped parsley and pour over the pigeons1 and serve garnished with the heads of the crayfish4 ,ballotines of ,pigeon la ,moderne4 ,take four boned pigeons1 cut them lengthways in two1 and make a farce of half a pound of pork sausage meat1 half a spoonful of chopped truffles1 the same of mushrooms1 a few pieces of tongue cut into dice shapes1 a bouquet garni1 pepper and salt1 and one yolk of an egg1 all well mixed together4 ,then divide it into eight equal parts1 and fill the halves of the pigeons with it2 make them into round balls1 cutting off the feet4 ,tie each piece of pigeon in a little bit of calico1 and braise them till nicely tender4 ,then let them cool1 tie them up tightly1 and let them get quite cold2 place one of the feet in each ballotine1 and arrange them on a saut-pan4 ,take off the calico1 make them hot and glaze them1 and serve with mushrooms and peas1 and with a rich brown sauce over them4 ,pigeons en ,poqueton4 ,put some pt de foie gras forcemeat1 or any other forcemeat1 into a small stewpan1 and spread it all over at the bottom and sides1 rubbing the stewpan first with butter4 ,put in a couple of pigeons trussed for roasting1 some sweetbreads and tongue cut into neat pieces1 and some button mushrooms2 arrange all these tastily in the pan1 place some more forcemeat on the top1 cover it over with slices of bacon1 and bake it in a gentle oven4 ,before closing it1 pour some good gravy inside4 ,the pigeons should be seasoned with pepper and salt1 and just rubbed with garlic4 ,when it is cooked1 take it from the oven1 and turn it carefully out into its dish1 and pour a very rich sauce over it4 ,pigeon en ,ragot de ,crevettes4 ,prepare a couple of pigeons1 cut them in half1 and put them in a stewpan with a glass of ,sauterne1 half a pint of stock1 a sprig of parsley1 two cloves1 pepper1 salt1 and a shalot2 simmer till cooked1 strain the gravy4 ,now put an ounce of butter with a dozen button mushrooms and two or three dozen skinned prawns into a saucepan with a tablespoonful of flour and the gravy the pigeons were stewed in2 simmer this for half an hour1 then thicken it with a gill of cream and two yolks of eggs1 add some finely chopped parsley and a grate of nutmeg4 ,dish up the pigeons with the mushrooms and prawns in the centre4 ,pigeons au ,soleil4 ,take a couple of roasted pigeons and put them into a marinade of an ounce of butter1 four shalots1 an onion1 and a carrot cut up into dice1 a little parsley1 a bayleaf1 a little thyme1 and a clove2 put them into a stewpan and fry till they are of a light brown1 then moisten with a little vinegar and water4 ,when they have simmered for half an hour in the marinade let them cool1 drain1 and put them into a batter made of four spoonfuls of flour1 a little salt1 a little olive oil1 and moisten with a sufficient quantity of water and two beaten whites of eggs2 then fry them a good colour1 and serve up with fried parsley in the middle1 with a poivrade or piquant sauce around4 ,pigeons la ,soussell4 ,bone four pigeons1 and make a forcemeat of some fillet of veal1 some ham fat1 some grated breadcrumbs1 mushrooms1 truffles1 a shalot1 a bouquet garni1 a little cayenne1 pepper and salt1 mixed with butter cooked over the fire and then pounded in a mortar2 put some of this forcemeat into the pigeons and stew them gently for half an hour4 ,take the pigeons out and mask them well with more of the forcemeat1 brush some beaten egg over each1 and put them in the fryingpan and fry them in good dripping4 ,take the gravy they were stewed in1 skim off all fat1 thicken well with a liaison of cream and eggs1 season with a little pepper and salt1 and mix all together4 ,make a mound of spinach pure in the centre of the dish1 and place the pigeons around1 standing up against the pure4 ,take some very small boiled tomatoes1 of a good shape1 make a wreath round the base1 place a few button mushrooms on the top of the spinach1 and pour the sauce all round4 ,grey ,plovers ,cooked in ,brandy4 ,after trussing the plovers1 flatten them and warm them in a stewpan with a little melted bacon fat1 a bouquet garni1 two onions1 three mushrooms1 and two or three truffles 7the latter may be left out74 ,as soon as they begin to colour1 add half a pint of brandy and toss over a quick fire till the brandy is in flames2 as soon as the flames go out1 moisten with gravy and simmer over a slow fire4 ,when the birds are done1 skim off all grease1 add the juice of a lemon1 and serve hot4 ,golden ,plover4 ,trim1 truss1 leaving the inside in1 cover with fat bacon1 and roast or bake for twenty minutes4 ,put a piece of well-buttered toast one-third of an inch thick to catch the trails4 ,dress grey plovers exactly the same4 ,golden ,plover aux ,champignons4 ,take three golden plover1 chop up the trails with parsley1 shalots1 salt1 pepper1 and scraped bacon1 and stuff the plover with it2 cover the breasts with slices of bacon and roast4 ,when done1 serve on stewed mushrooms4 ,fried ,plover with ,english ,truffles4 ,truss three plover for roasting1 lay them breast downwards in a stewpan with plenty of butter1 enough to entirely cover the breasts4 ,put in nine or ten well-washed raw truffles pared very thin and cut into slices about the size of a florin4 ,add a bayleaf1 pepper and salt4 ,stir over a brisk fire for ten minutes1 then pour in a pint of stock mixed with a spoonful of flour and a glass of sherry4 ,simmer by side of fire for twenty minutes1 skimming carefully4 ,dish up the birds1 and then boil the sauce till it is thick and smooth1 add the strained juice of a lemon1 a lump of sugar1 and a few drops of some ,,xl colouring1 and pour over the birds4 ,stuffed ,pullet4 ,bone the pullet1 stuff with forcemeat made with minced veal1 egg1 ham1 onions1 foie gras1 and mushrooms4 ,first warm the veal1 onion1 and ham in melted butter1 then add the mushrooms and foie gras1 moisten with stock and boil4 ,stir in two yolks of eggs and a teaspoonful of lemon juice before taking off the fire1 season with a little salt1 pepper1 and a pinch of nutmeg4 ,after stuffing the fowl with this mixture1 sew it up1 turn the skin of the neck half over the head and cut off part of the comb1 which will give it the appearance of a turtle's head4 ,blanch and singe four chickens' feet1 cut off the claws and stick two where the wings ought to be and two in the thighs1 so as to look like turtle's feet4 ,stew the pullet with a little ham1 onions1 and carrots1 tossed previously in butter1 moisten with stock1 skim occasionally4 ,when done1 cut the string where it is sewn1 lay it on its back in a dish1 garnish the breast with sliced truffles cut in fancy shapes1 and place a crayfish tail to represent the turtle's tail4 ,velout sauce may be handed with this dish1 or it may be eaten cold and garnished with aspic4 ,quails la ,beaconsfield4 ,put1 having trussed1 six quails in a stewpan wrapped in slices of bacon4 ,moisten with two spoonfuls of stock1 a bouquet garni1 two bayleaves and a clove1 pepper and salt to taste4 ,stew them for twenty minutes over a very slow fire4 ,drain them well1 make a pure of peas in which a tablespoonful of aspic jelly has been mixed4 ,mask each quail with the pure1 dish them in a crown shape with little rolls of bacon in front of each1 have a few truffles or mushrooms cooked and placed in the centre1 and pour over the quails a rich brown sauce4 ,quails en ,caisse4 ,bone six quails and halve them1 take the bones and trimmings and stew them in some stock with two carrots1 one onion1 one shalot1 a bayleaf1 a small piece of lean ham1 a small piece of parsley1 pepper and salt4 ,this must be reduced1 and then strained4 ,make a forcemeat of the quails' livers1 a small piece of calf's liver1 and half their quantity of bacon4 ,put these into a saut-pan with a couple of shalots and an ounce of butter1 and toss them over the fire for five minutes1 then pass this mixture through a sieve4 ,have the paper cases ready oiled1 and place at the bottom a layer of this farce1 having already stuffed the half quails with it4 ,the stuffed half quails1 rolled1 must now be put into the cases with a thin slice of very fat bacon over them4 ,they must now be baked in the oven for about twelve minutes4 ,remove the bacon1 and pour over the gravy1 which must be thickened with flour rolled in butter4 ,strew a little very nicely minced parsley over each case4 ,compte of ,quails4 ,take six quails1 cut the claws off1 and truss them with the legs inside4 ,cut eight pieces of bacon rolled up like corks1 blanch them to draw out any salt1 and fry them till they are of a light brown2 take them out and put in the quails1 which must be stewed till they begin to be of a light brown1 then remove them4 ,make a thickening with flour and butter1 and put it into a good gill of veal stock2 add a bouquet garni1 some small onions and mushrooms4 ,skim the sauce well1 and strain it over the quails1 then dish the bacon1 mushrooms1 and small onions1 and send up hot4 ,quails and ,green ,peas4 ,cook the quails in a stewpan with a slice of veal and a slice of ham1 carrots1 onions1 and a bouquet garni2 cover with rashers of bacon and buttered paper2 place hot coals on the lid1 and1 when done1 dish up the quails with green peas in the centre which have been cooked in butter4 ,boudins of ,rabbit la ,reine4 ,cut the meat from a young very fine rabbit1 which put into some reduced ,bchamel sauce4 ,when cold1 roll it into large boudins the shape of sausages1 egg and breadcrumb1 and fry4 ,serve under them velout sauce4 ,boiled ,rabbit la ,maintenon4 ,cut a young rabbit into neat joints1 and put them in a stewpan with enough white stock just to cover them2 add a bouquet garni1 a stick of celery1 a shalot1 an onion1 a few peppercorns1 a carrot1 and six mushrooms4 ,let all simmer slowly for half an hour1 or it might be a little longer1 then take them up and drain them2 then cut as many pieces of white foolscap paper as there are pieces of rabbit1 butter them1 sprinkle the pieces of rabbit1 and lay on each a little piece of fat bacon1 then roll them in the paper and broil over a fire till the bacon has had time to cook4 ,serve in the papers4 ,thicken the gravy in the usual way1 and serve it in a tureen4 ,galantine of ,rabbit4 ,take a couple of young rabbits1 bone1 and lay them on a linen cloth2 lay over them a good meat stuffing seasoned to taste1 putting over this stuffing1 which should be laid on about the thickness of a crown1 first a layer of ham cut in slices1 and then a layer of hard eggs4 ,cover these layers with a little forcemeat1 roll up the meat1 taking care not to displace the layers1 and cover it with thin slices of fat bacon1 wrapping the whole in a cloth2 wind some packthread round it and let it boil three hours in stock1 adding salt and coarse pepper1 some roots and onions1 a large bunch of parsley1 shalots1 a clove of garlic1 cloves1 thyme1 bayleaves1 and basil4 ,allow this to cool1 take off the cloth1 and serve cold4 ,gibelotte de ,lapin4 ,cut a rabbit into pieces4 ,saut it in two ounces of butter1 add an onion1 two shalots1 and a pint of poivrade sauce2 put it in the oven for one hour1 being careful not to burn it4 ,small pieces of cauliflower and crotons of fried bread should garnish this dish4 ,fillets of ,rabbit with ,cucumber ,sauce4 ,cut two cucumbers into thin slices and soak them in vinegar1 with pepper1 salt1 and a bayleaf1 for two hours1 then half roast the rabbit1 take the skin off1 and fillet it4 ,make a sauce of white stock1 and put the pieces of rabbit into it with the cucumber until it is quite done4 ,arrange the pieces of rabbit in a circle1 put the cucumber in the middle1 and pour the sauce over the fillets4 ,fried sippets should garnish this dish4 ,fricandeau of ,rabbit4 ,take the fleshy portion of a good-sized rabbit1 lard the flesh and lay it in a deep baking dish1 cover it with some highly flavoured stock4 ,place a piece of buttered paper over the dish1 and bake in a moderate oven till it is tender1 basting it frequently4 ,lift the rabbit out and keep it hot whilst the gravy is boiling to thicken4 ,spread a teacupful of good tomato sauce on a hot dish1 lay the rabbit on it1 hold a salamander over the larding to crisp it1 and pour the gravy over all4 ,rabbit ,fritters4 ,cut the meat from a cold rabbit into small pieces1 put them in a pie-dish and sprinkle over them parsley1 chives1 thyme1 and a clove of garlic1 all chopped very fine1 salt1 pepper1 and a bayleaf2 pour over all a glass of ,chablis and the juice of a lemon4 ,let the pieces of rabbit soak in this for two hours1 then take them out1 dredge them well over with flour1 and throw them into boiling fat till of a nice golden colour4 ,remove and drain them1 pile them high in an entre dish1 and pour round the following sauce4 ,take the liquor the rabbit has been soaked in1 add half a pint of stock and a little thickening of flour and butter1 and let it boil well4 ,then strain through a sieve1 put in a tablespoonful of piccalilli chopped fine1 or some chutnee1 give another boil1 and serve4 ,rabbit ,klsse4 ,take a cold dressed rabbit1 mince all the meat1 mix in with it an equal quantity of bread soaked in milk squeezed dry4 ,cut two slices of bacon into small squares1 and fry slowly4 ,add the minced meat and stir in two eggs1 and let it cook a few minutes4 ,turn it out on a dish to cool1 and add one more egg4 ,form it into balls the size of an egg1 then drop them into boiling water1 and boil until set4 ,lift them out very tenderly1 pile them up in a pyramid on a dish1 and garnish them with fried potatoes4 ,send a sharp sauce to table with them4 ,rabbits en ,papillote4 ,mince up some parsley1 mushrooms1 shalot1 a clove of garlic1 a slice of bacon1 with salt and pepper to taste4 ,mix this in a little gravy on the fire to form a paste4 ,cut a rabbit into neat fillets and joints4 ,cover each with the paste1 then wrap a thin slice of fat bacon and fix each piece neatly in an oiled paper4 ,cook them slowly in the oven1 and serve in papers4 ,rabbit ,pie la ,provenale4 ,take two small rabbits1 cut them into joints1 and lay them in a saucepan with two carrots1 two onions1 a clove of garlic1 a bunch of herbs1 and a pound of pickled pork 7the belly74 ,boil in a very little water for half an hour1 take out the rabbits and drain them1 also drain the pork and place it at the bottom of a well-buttered pie-dish1 and then lay the pieces of rabbit on it4 ,pour on a wine-glassful of ,sauterne or vin de ,grave1 and strew over it some ,spanish pimento4 ,pour in some good batter1 and bake in a quick oven for half an hour4 ,reduce the liquor in which it was cooked and add the strained juice of a lemon4 ,the sauce should be handed with it4 ,rabbit ,pilau4 ,cut up a young rabbit into ten or twelve pieces4 ,rub each piece into a savoury pudding made as follows4 ,extract the juice of two onions1 mix a teaspoonful of salt with it1 half a teaspoonful of powdered ginger1 and the juice of a lemon4 ,boil half a pound of rice in a quart of broth till it is half cooked4 ,have ready four ounces of good dripping1 and fry the pieces of rabbit in it1 with two sliced onions4 ,when they are brown remove them4 ,place the meat into a deep jar4 ,lay the onions on it and cover with the rice1 add four cloves1 eight peppercorns1 some salt1 and a little lemon peel cut very thinly1 and pour half a pint of milk over2 place some folds of paper over the jar and bake in the oven1 adding a little broth when the rabbit is half cooked4 ,when done1 pile the rice on a dish1 and lay the pieces of rabbit on the top and serve very quickly4 ,rabbit ,pudding4 ,cut a rabbit into ten or twelve pieces1 put these into a stewpan with a little pepper and salt1 pour on as much boiling water as will cover them1 and let them simmer for half an hour4 ,take them up and put in their place the head and liver of rabbit with some bacon rind and simmer for an hour1 strain and skim it1 and let it get cool4 ,line a pie-dish with suet crust1 and then put in the pieces of rabbit with four ounces of fat bacon cut into narrow strips1 pour in a cupful of the cool gravy1 lay on the cover1 and boil in the usual way4 ,n4,b4--,the brains may be mixed in with the liver4 ,rabbit la ,tartare4 ,bone a rabbit1 cut it into pieces1 and let it marinade for six hours in parsley1 mushrooms1 a clove of garlic1 chives1 all chopped very fine1 with pepper1 salt1 and the best salad oil4 ,dip each piece of rabbit in breadcrumbs and broil1 sprinkling the pieces with the marinade4 ,serve ,tartare sauce over it or with it4 ,the ,wanderer's ,rabbit4 ,no4 #a4 ,divide a rabbit into pieces of convenient size1 put them into a saucepan in which half a dozen slices of bacon are cooking4 ,as soon as the meat is beginning to brown1 pour a wineglass and a half of brandy into the saucepan1 and set fire to it4 ,when the fire has burnt out1 add a little pepper1 salt1 a bayleaf1 and a bit of thyme1 and let it simmer by the side of the fire till the brandy has nearly dried up1 then serve4 ,the ,wanderer's ,rabbit4 ,no4 #b4 ,divide a couple of rabbits into quarters1 adding plenty of pepper and salt4 ,slightly fry them in a saucepan in bacon fat and flour4 ,add sufficient stock and two glasses of ,sauterne1 and let it stew on a moderate fire4 ,when done1 squeeze an orange over the dish just before serving up4 ,stewed ,roebuck ,cutlets4 ,sprinkle the cutlets with salt and pepper1 cook them in a saucepan with melted butter4 ,when half done1 turn them1 add a little flour1 moisten with equal quantities of white wine and stock1 season with chopped eschalots1 parsley1 and blanched mushrooms2 remove the cutlets when done1 place them round an entre dish1 reduce the sauce1 pass it through a tammy1 and pour over the cutlets4 ,snipe la ,minute4 ,pluck three snipes and truss them for roasting4 ,put the snipes head downwards in a saucepan with two ounces of melted butter1 two finely chopped shalots1 a dessertspoonful of chopped parsley1 pepper and salt to taste4 ,shake the saucepan over the fire till the birds are lightly browned1 pour over them as much good stock and sherry as will just cover them4 ,add the strained juice of half a lemon and a small piece of finely grated crust4 ,simmer till birds are done1 dish them1 and pour over them some good strong beef gravy1 and serve quickly4 ,snipe ,pie4 ,take eight snipe for a moderately sized pie2 cut them into neat pieces4 ,make a forcemeat of ham1 chicken1 tongue1 seasoned with a little sweet herbs1 pepper1 salt1 cayenne1 some breadcrumbs1 and mushrooms chopped fine4 ,mix all together with the yolks of a couple of eggs1 then place in the pie-dish a layer of snipe1 then forcemeat1 then snipe again1 and then forcemeat1 till the dish is full4 ,pour in some good gravy1 and put it in the oven to bake4 ,when it is done1 raise the paste cover and pour in some more gravy4 ,this pie may be eaten hot or cold4 ,snipe ,pie la ,danoise4 ,parboil the birds in broth and ,chablis1 seasoned with pepper1 salt1 a grated onion1 and a grate of nutmeg4 ,make a forcemeat of finely scraped beef1 say one pound1 also four ounces of fat pork4 ,pound and mix well together with a little butter and the crumb of a roll soaked in broth1 season with grated onion1 pepper1 mushrooms and gherkins chopped fine1 and add a little broth4 ,line a dish with this forcemeat1 put in the snipe1 and bake it for an hour to an hour and fifteen minutes4 ,serve with a sauce made of half a pint of good stock1 a gill of ,chablis1 a little water1 and a piece of butter rolled in flour1 and stirred till smooth2 when it begins to boil slice in pickled gherkins4 ,snipe ,raised ,pie 7,hot74 ,cut four snipes in two lengthwise1 remove the gizzards1 put the trails aside1 and season the birds with salt and cayenne4 ,fry the birds in butter for ten minutes and then stand them to drain in the cool till wanted4 ,make a forcemeat of four ounces of calf's liver1 four ditto fat bacon cut small1 melt the latter over a quick fire1 and then add the liver and season the mixture with pepper1 salt1 and herbs4 ,when these are cooked1 let them get cold1 and then pound them in the mortar with the trails of the birds4 ,now pass all through a sieve4 ,line a buttered pie-mould with raised crust paste1 and put in a layer of the forcemeat at the bottom of the mould1 leaving it hollow in the centre4 ,put half the pieces of snipe in a circle upon the forcemeat1 and place a little ball of forcemeat upon them1 put in the rest of the birds and put a layer of forcemeat over all4 ,fill the hollow in the centre with bread which has been covered with fat bacon1 put the pastry cover on1 and bake4 ,when done1 take off the cover1 remove bread and fill its place with scallopped truffles4 ,pour good brown sauce over all1 pile truffles on the top1 and serve4 ,this can also be made in a china raised pie-case4 ,snipe ,souffl4 ,roast three or four snipe1 remove all the meat from the bones1 put it into a mortar1 and pound it well with two ounces of cooked rice1 one ounce of butter1 a little pepper and salt1 and one gill and a half of glaze4 ,pass through hair sieve and add the yolks of four eggs whipped to a stiff froth2 put it into a mould and bake in a quick oven4 ,serve with a good gravy round1 made from the bones and trimmings1 the juice of half a lemon1 and a glass of port wine2 thicken with butter and cornflour4 ,snipes la ,superlative4 ,make a forcemeat of three ounces of fat bacon1 three ounces of fowl's liver1 and cut both into pieces an inch square4 ,fry the bacon over a sharp fire1 move it about constantly1 and in three or four minutes add the liver4 ,when it is half done1 mince it with the bacon1 season1 and add half a clove of garlic and pound all smoothly in a mortar4 ,pass through wire sieve4 ,when quite cold1 roll out half of it with a little flour1 form it into a thick band1 and arrange it in a circle at the bottom of a dish4 ,take four partially roasted snipes1 split them open down the back1 and spread the forcemeat a quarter of an inch thick over the inside of each4 ,place the birds in the middle of the dish1 and cover them with some of the forcemeat1 smooth with a hot knife and put the dish into a quick oven1 wipe away all fat1 pour truffle sauce over the snipe1 and serve4 ,teal ,pudding4 ,take three teal1 season the birds with salt and cayenne1 and divide them into neat pieces4 ,cut up a pound of rump steak into pieces about an inch in size1 season1 and dredge them lightly with flour4 ,line a pudding-basin with good suet paste rolled out to half an inch thickness4 ,place in a layer of steak and a layer of teal1 and repeat till the dish is full1 then fill in with three-quarters of a pint of good gravy1 and put the cover on in the usual way4 ,plunge it into boiling water and keep it boiling till done4 ,serve it in the basin it is cooked in1 with a napkin pinned round it4 ,salmi of ,teal4 ,put in a stewpan three ounces of butter and one good spoonful of flour1 let them melt together1 stirring till it becomes a nice brown2 add by degrees a gill of good stock and as much red wine1 two whole shalots 7taken out after71 a full bouquet1 pepper1 and a little salt2 put in the body and bones of the bird1 from which you have previously detached the limbs and meat4 ,let all boil slowly for half an hour1 pass all through colander1 and put gravy alone back in stewpan on the fire1 and just when on the point of boiling put in the pieces of teal and take the stewpan off the fire2 add a little lemon juice1 put the lid on1 and leave it on the hob for half an hour4 ,stewed ,teal4 ,truss the birds1 putting aside the hearts1 livers1 and gizzards1 and dredge them with flour1 then place them in a saucepan with a piece of butter1 and let them brown equally1 taking care of the gravy which oozes from them4 ,let them get cold1 then carve them in such a way that the wings and legs can be taken off with a piece of breast adhering to it4 ,break the bodies of the birds into small pieces1 and stew them with the livers1 c41 in as much stock as will cover them1 till the gravy becomes good and strong1 then strain it1 season with cayenne1 salt1 a glassful of claret1 and a little ,seville orange juice4 ,directly it begins to boil1 put in the fleshy portion of the birds and let simmer till they are thoroughly heated1 but do not let the gravy boil4 ,cut slices of bread large enough for a leg and wing to lie upon1 fry till lightly browned1 arrange them neatly1 and pour sauce over them4 ,garnish with sliced lemon4 ,devilled ,turkey ,drumsticks4 ,score the drumsticks down parallel with the bone1 and insert in the slices thus made a mixture made with one ounce of butter1 a good teaspoonful of ,french mustard1 a little cayenne1 and a salt-spoonful of black pepper4 ,mix all this thoroughly together and spread the mixture into the cuts1 then rub the drumsticks with butter1 and grill over a fierce fire4 ,turkey en ,daube4 ,put slices of bacon in a braising-pan1 lard the breast and thighs of a turkey trussed for boiling1 and place the turkey on the slices of bacon2 put into the pan a slice of ham and a calf's foot broken into small pieces1 with the trimmings of the turkey1 two onions stuck with four cloves1 three carrots1 and a bouquet garni4 ,put slices of bacon over the turkey1 put some melted butter over1 and cover with three rounds of buttered paper and let it simmer for five hours2 take it from the fire and leave it for half an hour1 strain the gravy and boil it down4 ,beat an egg into a saucepan1 and pour the jellied gravy into this1 whip it well1 then put it on the fire1 bring it to the boil1 and then draw it to the side of the fireplace1 cover it with the lid with hot coals on it1 and let it remain for half an hour2 strain again1 and with this jelly cover the turkey4 ,venison ,cutlets4 ,trim the cutlets the same as you would mutton cutlets1 melt a little butter on a plate1 dip each cutlet in the butter1 and dust them slightly with flour1 then in beaten egg1 and roll them in breadcrumbs4 ,fry them in hot lard for ten minutes1 take them out of the lard and lay them on a flat dish covered with paper2 put them before the fire for a few minutes to free them from grease4 ,dish them up1 and pour ,financire sauce round the cutlets4 ,venison ,cutlets l',amricaine4 ,cut the cutlets very small1 and arrange them en couronne4 ,make an ,espagnole sauce1 and flavour it with bayleaves1 garlic1 half a pound of red currant jelly1 and a glass of ,madeira4 ,haricot of ,venison4 ,take a neck or shoulder of venison1 and cut the meat of the shoulder in pieces two inches square and the neck in thick cutlets4 ,fry these pieces with two ounces of butter in a stewpan over a brisk fire until they are browned1 then pour off all grease1 shake in a little flour1 and stir together1 moisten with sufficient stock to cover the meat1 season with pepper and salt1 and stir over fire till it boils4 ,remove it then to the corner of the stove to allow it to throw up its scum1 which remove4 ,wash and scrape three carrots1 and with a vegetable scoop cut out all the pink from the carrots in round balls1 and boil them in water for half an hour4 ,cut out some balls of turnip in the same manner1 and boil for fifteen minutes4 ,strain the vegetables and add them to the stew1 with a glass of port wine and two ounces of red currant jelly4 ,when the meat and vegetables are thoroughly cooked1 and the stew well skimmed1 dish it up very quickly4 ,venison ,pasty4 ,stew the venison1 remove all the bones1 sinew1 and skin1 cutting off the fat and putting it aside4 ,make the paste in the usual way1 and cover the edge and sides of a pasty dish3 then put in the pieces of venison1 packing it closely together1 pepper and salt it well4 ,cover it with the paste and then bake it1 which will take about four hours4 ,pour in at the top three-quarters of a pint of venison gravy which has been made from the bones and trimmings1 two shalots1 a gill of port wine1 and a tablespoonful of ketchup4 ,venison ,puffs4 ,cut some cold venison into very thin shavings1 mix a tablespoonful of red currant jelly with some rich brown sauce1 and put on the venison pieces4 ,have ready some light puff paste1 roll it out thin and divide it in pieces1 put some of the meat in each1 and form them into puffs4 ,brush with white of egg1 and bake quickly a delicate brown colour4 ,salmis of ,widgeon4 ,take two widgeon that have been cooked1 cut them up into neat pieces1 break up the bones and put them into brown stock with some minced shalots1 pepper and salt1 and let them simmer very slowly for half an hour1 then add a glass of port wine1 half a teaspoonful of ,clarence's cayenne sauce1 and a squeeze of orange4 ,let it all boil up for about a quarter of an hour1 and add an ounce of butter into which a little flour has been rubbed2 let it thicken1 then strain1 pour the gravy over the cold pieces of bird1 and bring slowly to the boil and serve with fried sippets4 ,some button mushrooms added to the gravy are a great improvement4 ,widgeon may be cooked in as many ways as teal1 using the same recipes1 substituting widgeon for teal4 ,fillets of ,wild ,ducks with ,olives4 ,roast a couple of wild ducks and cut off the fillets in the usual way1 score the skin1 dish the fillets in a circle and put into the centre some stoned olives4 ,send clear brown gravy in a tureen with them4 ,wild ,fowl with ,bigarade ,sauce4 ,roast a couple of wild fowl1 cut off flesh from each side of the breast1 and from sides under the wings4 ,score the skin1 and dish the fillets in a circle with a little ,bigarade sauce poured over them4 ,woodcock la ,chasseur4 ,truss a brace of cocks and put them down before a clear fire for fifteen minutes1 then take them away and cut them into neat joints4 ,put the inferior pieces with three minced shalots1 a bouquet garni1 and half a head of garlic into a saucepan with a wineglassful of good gravy1 another of wine1 a tablespoonful of mushroom ketchup1 and the strained juice of half a lemon1 and let all simmer for ten minutes4 ,remove the gizzards from the trail1 and pound them in a mortar with a piece of shalot1 a little butter1 pepper1 and salt1 and then rub through a sieve and spread them upon small pieces of fried bread cut into the shape of hearts4 ,put the joints of the woodcocks into a separate saucepan1 strain the gravy on them1 and let them heat gently2 they must not boil4 ,place them on a dish1 put the fried bread with the trail round them1 pour the gravy over all1 and serve hot4 ,woodcock la ,lucullus4 ,roast the woodcocks in the usual way1 and catch the trail on a toast4 ,whilst the birds are still under-dressed1 pour over them a little melted butter with which the yolk of an egg and a little cream has been mixed4 ,sprinkle grated breadcrumbs over1 brown with a salamander1 and serve with brown gravy4 ,woodcock la ,prigueux4 ,truss a brace of woodcocks1 cover them with layers of bacon and put them into a stewpan with as much richly flavoured stock as will barely cover them1 and add a glassful of ,madeira4 ,let them simmer till done enough1 drain1 dish them1 and pour over some ,prigueux sauce4 ,woodcock la ,provenale4 ,fillet a brace of woodcock1 soak them in salad oil seasoned with black pepper1 some cloves1 and a pounded head of garlic4 ,place the bones on a stewpan with some salad oil1 six shalots1 a head of garlic1 a bayleaf1 and a bouquet garni4 ,when brown1 add a dessert-spoonful of flour1 a tumblerful of ,chablis1 and a pint of stock4 ,reduce to half the quantity1 and pass through a tammy4 ,saut the fillets in warm oil2 when done1 place them in a circle on an entre dish with a fried bread sippet between each1 stir a little lemon juice into the sauce1 and pour over the fillets4 ,woodcock en ,surprise4 ,take two livers of fowls and the trails of some cold woodcocks4 ,chop very finely two shalots1 a sprig of parsley1 and eight flap mushrooms1 and fry in butter4 ,when nearly cooked1 put in the trail and livers to fry with the vegetables4 ,after1 pound all together in a mortar1 and season with salt and pepper4 ,cut some neat slices of bread about two inches square1 and fry them a pale colour1 then spread on them the liver and trail forcemeat4 ,place them into the oven to colour1 then dish them up with the woodcocks made into a salmi over them1 with a good rich brown sauce flavoured with claret round4 ,salmi of ,woodcocks la ,lucullus4 ,take three woodcocks1 which must be roasted very under-done4 ,take out the trail1 and add to it either three fowl livers or their equivalent in pt de foie gras4 ,make a farce with a dozen mushrooms chopped very fine1 a shalot1 a sprig of parsley1 both chopped fine4 ,fry these in a little butter1 then add the trails and livers or pt de foie gras to fry with them2 when done1 pound all in a mortar and season with salt1 pepper1 and a dust of cayenne4 ,as three woodcocks will give six fillets1 cut six bits of bread of the same size and fry them of a nice colour4 ,then spread the farce equally divided over the six croustades1 put them into the oven1 and when of a good colour put them between each of the fillets4 ,make the sauce from the bones and cuttings of the birds1 add six spoonfuls of ,espagnole sauce and a glass of ,marsala4 ,the fillets should be kept in the hot sauce whilst the croustades are cooking1 so as to prevent their getting dry1 then warm them up without boiling1 as boiling would spoil the dish4 ,,index4 ,blackbird pie1 #a ,blanquette of chicken1 #a -- -- -- aux concombres1 #b ,capilotade of fowl1 #b ,chicken1 blanquette of1 #a1 #b -- la bonne femme1 #b -- drumsticks1 braised1 #c -- chiringrate1 #c -- la ,continental1 #d -- la ,davenport1 #d -- l',italienne1 #d -- la ,matador1 #e -- la ,cardinal1 fillets of1 #e -- fried la ,orly1 #e -- -- la ,suisse1 #e -- fricassee1 #f -- fritt aux tomates1 #f -- nouilles au ,parmesan1 #g -- pudding la ,reine1 #g -- rice1 #h -- in savoury jelly1 #h -- with spinach1 #i -- stewed whole1 #i ,capon fried1 #aj -- la ,nanterre1 #aa ,ctelettes l',ecarlate1 #aj ,ducks braised1 #aa -- la mode1 #aa -- la ,nivernaise1 #ab -- devilled1 #ab ,ducks la ,provence1 #ab -- pure perto1 #ac -- salmi of1 #ac -- stewed with turnips1 #ac ,game and macaroni1 #ad -- pie1 #ae -- rissoles1 #ae -- salad of1 #af ,goose stuffed with chestnuts1 #ad -- la ,royale1 #ad ,grouse in aspic1 #af -- croustades of1 au diable1 #ag -- l',ecossais1 #ag -- la ,financire1 #ag -- friantine of1 #ah -- kromesquis1 #ah -- marinaded1 #ah -- au naturel1 #ai -- pie1 #ai -- pressed1 #bj -- salad1 #bj -- scallops of1 la ,financire #ba -- souffl1 #bb -- timbale of1 #bb ,hare1 to cook1 #bb -- cutlets la chef1 #bc -- en daube1 #bd -- ,derrynane fashion1 #bd -- la ,matanzas1 #be -- la mode1 #be -- jugged1 #bf ,landrail1 #bf ,larks1 croustade of1 #bf -- la ,macdoine1 #bg -- pie1 #bg -- puffs1 #bi -- salmi of1 cold1 #bh ,leveret la minute1 #bi -- la ,nol1 #bi ,livre1 filet de1 la ,muette1 #bd -- gteaux de1 #be ,moorfowl1 salmi of1 #cj ,ortolans in cases1 #cj -- la ,prigourdine1 #ca -- aux truffes1 #ca ,partridges la ,barbarie1 #ca -- blancmanger and truffles1 #cb -- la ,barnaise1 #cc -- blanquette of1 #cc -- broiled1 #cc -- chartreuse of1 #cd -- aux choux1 #cd -- cold fillets of1 #ce -- la ,cussy1 #ce -- with mushrooms1 #cf -- pie1 #ch -- pudding1 #cg -- la ,reine1 #cg -- salmi of1 au chasseur1 #ch -- scalloped1 #ch -- la ,sierra ,morena1 #ch -- souffl1 #ci -- stewed1 #dj -- la ,toussenel1 #dj -- tartlets1 #da -- la ,vnitienne1 #da ,pintail1 #db ,pheasant1 boiled1 #db ,pheasants1 boudins of1 #db -- la bonne femme1 #dc -- la ,brillat-,savarin1 #dc -- crme of1 la moderne1 #dd -- cutlets1 #de -- galantine of1 #de -- fritt1 #df -- and macaroni1 #df -- pie with oysters1 #dg -- des ,rois1 #dh -- la ,sainte-,alliance1 #dh -- salmi of1 #di -- stewed with cabbage1 #di -- stuffed with oysters1 #ej -- -- -- tomatoes1 #ej -- en surprise1 #ea -- la ,suisse1 #ea -- la ,tregothran1 #eb -- la ,victoria1 #eb ,pigeons la duchesse1 #ec -- la financire1 #ec -- la merveilleuse1 #ec -- ballotines of1 #ed -- en poqueton1 #ed -- en ragot de crevettes1 #ee -- au soleil1 #ee -- la ,soussel1 #ef ,plovers in brandy1 #ef -- golden1 #eg -- -- aux champignons1 #eg -- aux truffes1 #eg ,pullet1 stuffed1 #eg ,quails la ,beaconsfield1 #eh -- en caisse1 #ei -- compte of1 #ei -- and green peas1 #fj ,rabbit1 boudins of1 #fj -- la ,maintenon1 #fj -- galantine of1 #fa -- gibelotte of1 #fa -- fillets of1 with cucumber1 #fa -- fricandeau of1 #fb -- fritters1 #fb -- klsse1 #fc -- en papillote1 #fc -- pie la ,provenale1 #fc -- pilau1 #fd -- pudding1 #fd -- la ,tartare1 #fe -- la ,wanderer1 #fe ,roebuck cutlets1 #ff ,snipe la minute1 #ff -- pie1 #ff -- -- la ,danoise1 #fg -- hot raised1 #fg -- souffl1 #fh -- la superlative1 #fh ,teal1 devilled1 #ab -- pudding1 #fi ,teal1 salmi of1 #fi -- stewed1 #gj ,turkey drumsticks1 devilled1 #gj -- en daube1 #ga ,venison cutlets1 #ga1 #gb -- haricot1 #gb -- pastry1 #gb -- puffs1 #gb ,widgeon1 salmi of1 #gc ,wild ducks1 fillets of1 #gd ,wildfowl la ,bigarade1 #gd ,woodcock au chasseur1 #gd -- la ,lucullus1 #ge -- la ,prigueux1 #ge -- en surprise1 #ge -- salmi la ,lucullus1 #gf ,,printed ,,by ,,spottiswoode ,,and ,,co41 ,,new-,,street ,,square ,,london ---------------------------------------- ------------------ ,transcriber's ,notes3 ,left inconsistent hyphenation in place ,page #dd3 ,changed trail to tail ,index3 ,corrected page number for ,pigeons la financire ---------------------------------------- ------------------