Cassell's dictionary of cookery

Game, Quenelles of. — Take the remains of cold game, remove the skin and gristle, and pound the meat in a mortar, with one dessertspoonful of salt, a tea-spoonful of pepper, the quarter of a small nutmeg, grated, half a pound of bread-crumbs, soaked in milk, and drained, three table-spoonfuls of finely-chopped mushrooms, a piece of butter, and the yolk of an egg, to every pound of meat. When well pounded, make up into small thick sausages, dredge them with flour, and dip them in beaten egg and bread-crumbs. Fry them in hot butter or lard till lightly browned, drain on a little blottingpaper, and serve piled high on a napkin. Garnish with parsley, and send brown sauce to table with them. Time, ten minutes to fry. Sufficient, one pound of meat, &c., for three persons. Probable cost, 6d., exclusive of the cold game. Game, Salmi of.— A salmi differs from a hash in this, that it is made of game which has been only partially dressed, whilst a hash consists of game which has been properly cooked and become cold. Carve the meat into neat joints, rejecting the skin and gristle. Put a quarter of a poiuid of raw, lean ham, finely minced, into a saucepan, with a little butter, a sprig of parsley, two or three shallots, a tea-spoonful of pepper, a blade of mace, and a little salt and cayenne. Let these ingredients stew gently for a few minutes, then mix in smoothly a table-spoonful of flour, and a dessert-spoonful of mushroom powder. Let it brown, and add a breakfastcupful of good stock, and a glass of claret. Let the mixture boil. Put in the bones and trimmings, and simmer over a moderate fire for an hour or more. A small carrot, a bunch of savoury herbs, and a bay-leaf may be simmered with the rest. Skim carefully, strain, and when ready to serve, put the joints in with the gravy, and heat all slowly, but it must not boil. Garnish the dish with toasted sippets. A salmi should be highlyseasoned. Probable cost, exclusive of the game and wine, lOd. Sufficient for four or five persons. Game, Sauce for.— Put a piece of butter the size of an egg into a saucepan, with two minced shallots, and six ounces of the shin of beef, cut into small pieces. Fry until lightly and equally browned, and to secure this, tirrn frequently. Pour on gradually one pint of boiling water, add a blade of mace, a sprig of parsley, two bay-leaves, and a little salt and pepper. Thicken with a table-spoonful of flour mixed smoothly with a little water, add a little bi'owning, if necessary, and simmer gently for an hour and a half. Strain, clear well from fat, and boil up again, adding one glass of claret and a table-spoonful of walnut ketchup. Pour a little of the gravy round the birds, and send the rest to table in a tm'een. Probable cost, 9d., exclusive of the wine. Sufficient for a brace of small birds. Game, Sauce for (another way).— By substituting the remains of a roasted partridge for the beef in the last recipe, a very superior sauce may be made. Where game is to be had in plenty this may be a convenience. The flavour will be more completely drawn out if the flesh is picked from the bones and pounded before being stewed. Time, one hour and a haU to stew. Sufficient for a brace of small birds. Probable cost, 4d., exclusive of the meat and wine.