Cassell's dictionary of cookery

Game Panada (Invalid Cookery). — Boil some game, such as a yoimg pheasant or a young partridge, until it is three-parts cooked. Take off the skin, pick the liesh from the bones, and pound it in a mortar with a little of the liquid in which it was boiled, the crumb of a French roll, and a little salt, grated nutmeg, and rasped lemon-rind. When beaten to a paste, put it into a saucepan, with a little more of the liquid, and let it simmer for ten minutes. It should be as thick as good melted butter. Time, about one hour to prepare. Probable cost, 4d., exclusive of the game. Sufficient, a few spoonfuls may be given to an invalid. Game Patties. — Make a nicely-flavoured mince of the remains of game. Moisten with a little gravy. Make some small round patties of good light crust, or pufl: paste, brush them over with beaten egg, and bake them till lightly browned. Warm the mince in a saucepan, put a little in the centre of each patty, and serve them hot, piled on a napkin. Time, ten minutes to bake. Probable cost, Id. each, exclusive of the game. Sufficient, allow one for each person. Gam.e, Perigord. Pie.— This somewhat celebrated pie, composed of partridges and truffles, derives its name from Perigord, a place where truffles are ver\' abundant. To make it, tirst liue the crust of a raised pie with fat bacon ; spread on it a forcemeat made by mincing and pounding liver and seasoning in the following proportions : — Half a pound of liver (the partridge's liver and a little calf's liver may be used) , half a pound of fat bacon, half a pound of lean ham, two shallots, four ounces of seasoning spices, one or two truffles, and a little pepper and salt. StufE the partridges with this forcemeat and some truffles; place them in the crust, back downwai'ds. Fill up the vacant places with forcemeat and bacon, put a slice of bacon on the top, cover with pastry, and bake in a moderate oven. When the pie is baked nearly enough, fiU it up with some gravy, made by stewing the trimmings and a little_ isinglass. Time, four hours to bake. Probable cost, uncertain. Sufficient for a dozen persons. Game Pie, English.— The great point to be attended to in this dish is to use venison that has been well kept. The best end of the neck is what should be taken. Trim and rub it with mace, nutmeg, cayenne, and salt. Boil ; down the trimmings of venison and the inferior ; joints of a hare to make gravy. Take the back and thighs of the hare, and after boneing them, till with forcemeat, using shallot and the raw liver of the hare minced up in the forcemeat. Line a dish with short crust, put in the venison and hare, filling up every space with forcemeat. Add a little of the gravy, put on the cover, ornament the top, and bake in a hot oven. When venison is not liked, substitute the prime joints of another h ire. Time, about two hours and a half to bake. • Game Pie for Christmas.— This pie