Cookery for every household

Take 6 oz. of the white meat of a pheasant, mince it with the ham, and then pound well in a mortar with the white sauce, eggs, and butter. When well pounded, rub this mixture through a fine wire sieve and put it into a basin. Add the sherry and seasoning, and then the cream whipped stiffly. Mix lightly. Grease a plain mould with some clarified butter, decorate it with cooked green peas, or some finely-chopped parsley and truffles cut in fancy shapes ; pour in the pheasant mixture and cover with greased paper. Steam slowly and steadily until firm to the touch, and then allow it to stand for a few minutes after it is removed from the pan. Turn out carefully on to an entree dish, and pour tomato or any other suitable sauce round. Note. — Rabbit, or other kinds of game, may be used in place of pheasant, and the mixture may be cooked in several small moulds instead of one large one. Time to steam, ½ to ¾ hour. Sufficient for 4 or 5 persons. feathers to use as a garnish. Draw and singe, cut off the toes, and scald and skin the feet. Then wipe the pheasant inside and outside with a damp cloth. Now take about ½ lb. lean, juicy beef, cut it in pieces, season with pepper and salt, and put it into 1240. Pintails, To Cook These are a species of wild duck with a long, pointed tail. They can be cooked in the same way as wild duck, and must be carefully basted, as the flesh is inclined to be dry. A sharp sauce should be served separately, and an orange salad is a good accompaniment. Time to roast, 20 to 30 minutes. on the pan, and cook in the oven or by the side of the stove until the game is tender. To Serve. — Cut the birds in halves and serve them on the top of the rice. Time to cook, 1 to 1½ hours. 1243. Ptarmigan, To Cook The ptarmigan is the smallest of the grouse tribe ; its plumage is speckled grey or brown in summer, but turns almost white in winter, hence it is also called the white grouse. It inhabits high mountainous regions, and large numbers are imported from Norway and Russia. When young the flesh of the ptarmigan is quite delicate in flavour, but in the older birds it has acquired a bitter flavour, which is disliked by many people. They should be well hung, and can then be cooked in the same way as grouse. They will require from 30 to 35 minutes to roast. A little acid jelly, such as cranberry or guava, is a good accompaniment. 1241. Roast Plovers (Pluviers Rotis) Prepare and cook in the same way as Grouse (see Recipe 1228). Sometimes these birds are left undrawn, in any case the liver should be left inside. They will require about 20 minutes to roast and, like all game, must be well basted. Serve them on croutons of bread fried in the basting butter, and garnish with watercress and thinly sliced lemon. A little Burgundy or port should be added to the gravy. Time to roast, 15 to 20 minutes. 1242. Plovers with Rice (Pluviers en Pilaff) 3 plovers. 3 oz. rice. 2 oz. butter. A little saffron. 2 table-sps. chopped onion. Salt. Pepper. A pinch of nutmeg. ½ gills light stock. 2 table -sps. tomato sauce or puree.