Cassell's dictionary of cookery

and boil on a gentle fire for twenty minutes. Strain through a sieve, and put aside for use. Probable cost, exclusive of the cold game, fid. Two table-spoonfuls of the essence will flavour half a pint of gravy. Game, Forcemeat for. — Take a quarter of a pound of fat bacon, and a quarter of a pound of calf's liver. Cut into convenientsized pieces, and fry them until half cooked, then chop them small, put them into a mortar, and pound them thoroughly with a tea-spoonful of salt, half a tea-spoonful of pepper, and a pinch of powdered mace. When well pounded, add the well-beaten yolks of two eggs, and if these are not sufficient to bind all together, add a little cream. Time, twenty minutes to prepare. Probable cost, 10d. for this quantity. Game, Hashed. — Take the remains of any cold game. It will be all the better for being under-dressed. Cut it into convenientsized joints, and cover them, to keep them from getting dry and dusty. Put the trimmings into a saucepan, -\vith a breakfast-cupful of stock, a bundle of sweet herbs, half a dozen peppercorns, and an onion stuck with two cloves ; thicken with a dessert-spoonful of flour, and a little butter, add a salt-spoonful of salt, and simmer gently by the side of the fire till the sauce coats the spoon. Strain the mixture, add a glass of port wine, put in the pieces of game, and let it simmer for ten minutes longer. It must not boil. Put the game on a hot dish, pour the gravy over, and garnish with toasted bread. Care should be taken to remove the soft part inside moor game, if it is very high, or it will make the hash bitter. Time, three-quarters of an hour. Probable cost, 4d., exclusive of the cold game and wine. Sufficient, one pound of meat for two persons. Game, Hashed (Venison).— Cut the remains of Venison into convenient-sized pieces, about half an inch in thickness. Put two ounces of butter into a saucepan, and mix with it, very smoothly, two ounces of fine flour. Let it remain on the fire till slightly browned, then add a breakfast-cupful of good stock, a teaspoonful of essence of anchovy, a tea-spoonful of muskroom ketchup, and eight or ten oysters, with their liquor, a quarter of a tea-spoonful of cayenne, and four table-spoonfuls of milk. Let it simmer till the sauce coats the spoon. Add a glass of port wine and the slices of venison. Let the sauce simmer again till the venison is thoroughly heated; but the sauce must not boil, or the meat will be tough. Serve on a hot dish, with some toasted sippets. Time, about one hour to prepare. Probable cost. Is., exclusive of the wine and cold meat. Sufficient, two pounds of meat and this quantity of sauce for four or five persons. Game in Aspic Jelly. — Make as much aspic jelly as will fill your mould. Put a little at the bottom, let it stiffen, then arrange in it the remains of cold game, cut into neat pieces, and alternately with them slices of pink ham, pieces of hard-boiled eggs, or anything that will add to the appearance. Do not crowd the meat, but leave room for the jeUy to go GAM ( 239 ) GAM between the pieces. Fill up the mould with jelly, and set in a cool place. Before serving, dip the mould for a second or two in boiling water, to make it turn out more easily. Time, twelve hours to set the jelly. Suitable for a breakfast or luncheon dish.