Game, Sauce for (another way). — Take_ one table-spoonfid of lemon-juice, the thin rind of a lemon, and the rind of a Seville orange, I being careful to cut away the white part. Put these into a saucepan with a breakfast-cupful of Espagnole or good brown sauce. Let them simmer gently ; then strain and add a tea- cupful of claret and a pinch of salt. Season rather highly with pepper and cayenne. Time, a quarter of an hour, the brown gravy being already made. Probable cost, 6d., exclusive of the wine. Sufficient for a pint of gravy. Game, Sauce, Piquante, for.— Take the yolk of a hard-boiled egg, and mix it smoothly with a table-spoonful of salad-oil, stir in with it a little salt and pepper, a mustard- spoonful of made mustard, a dessert- spoonful of walnut ketchup and three dessert- spoonfuls of vinegar. Time, a few minutes to prepare. Probable cost, 4d. Sufficient for two small birds. Gam.e Sausages. — Take the remains of game, cut off the meat, remove carefully the skin and sinew, mince the flesh and pound it in a mortar, with six ounces of lean ham, and six I ounces of butter to every poxmd of meat. ' Season rather highly with salt, pepjjer, and ' powdered mace. Put the mixture into skins I and fry in hot butter or lard for three-quarters I of an hour. Probable cost. Is. per pound, ex- clusive of the cold game. Sufficient, one i pound for two or thi-ee persons. I Game Soup. — This soup may be made of 1 the remains of cold birds which are not required, ! though, of course, if uncooked, the soup will be I better. Pick off all the white meat you can ! get from the bones, and pound it in a mortar. j Put the bones and trimmings into a stewpan, [ with five or six txirnips, a slice of lean ham, a ; little pepper and salt, two or three onions, and i three pints of white stock or water✪ Game Soup. Simmer gently, and when the tm-nips are tender, take I them out, mix them with the pounded meat, j and press them through a tamis. Keep adding ; a little of the broth, so as to press as much I through as possible. Retm-n the broth to the I saucepan, and let it get quite hot. A few I minutes before serving draw it from the fire, ! let it cool a little, and mix with it the well- i beaten yolks of two eggs, and a cupful of I cream. It must not boil after the eggs are I added. Time, one hour and a half to stew the bones and trimmings. Sufficient for five per- I sons. Probable cost, exclusive of the cold ! game, Is. for this qtiantity. GAM (241 ) GAR Game Stock. — The remains of cold roast game, and the bones and trimmings, should be stewed down, and will make good stock. Put some lean ham at the bottom of the stew, and on this lay the game. Just cover it with stock or water, and boil it quickly down to a glaze. Add more liquid, allowiag a pint of water to every pound of trimmiugs✪ Game Stock. Flavour with carrots, turnips, onions, &c., remove the scum as it rises, and stew gently for three or four hours. Strain it off for use.

AI-modernized reading of the original text

Game, Sauce for (another way). — Take one table-spoonfid of lemon-juice, the thin rind of a lemon, and the rind of a Seville orange, I being careful to cut away the white part. Put these into a saucepan with a breakfast-cupful of Espagnole or good brown sauce. Let them simmer gently ; then strain and add a teacupful of claret and a pinch of salt. Season rather highly with pepper and cayenne. Time, a quarter of an hour, the brown gravy being already made. Probable cost, 6d., exclusive of the wine. Sufficient for a pint of gravy. Game, Sauce, Piquante, for.— Take the yolk of a hard-boiled egg, and mix it smoothly with a table-spoonful of salad-oil, stir in with it a little salt and pepper, a mustardspoonful of made mustard, a dessert- spoonful of walnut ketchup and three dessert- spoonfuls of vinegar. Time, a few minutes to prepare. Probable cost, 4d. Sufficient for two small birds. Gam.e Sausages. — Take the remains of game, cut off the meat, remove carefully the skin and sinew, mince the flesh and pound it in a mortar, with six ounces of lean ham, and six I ounces of butter to every pound of meat. ' Season rather highly with salt, pepper, and ' powdered mace. Put the mixture into skins I and fry in hot butter or lard for three-quarters I of an hour. Probable cost. Is. per pound, exclusive of the cold game. Sufficient, one i pound for two or thi-ee persons. I Game Soup. — This soup may be made of 1 the remains of cold birds which are not required, ! though, of course, if uncooked, the soup will be I better. Pick off all the white meat you can ! get from the bones, and pound it in a mortar. j Put the bones and trimmings into a stewpan, [ with five or six turnips, a slice of lean ham, a ; little pepper and salt, two or three onions, and i three pints of white stock or water. Simmer gently, and when the turnips are tender, take I them out, mix them with the pounded meat, j and press them through a tamis. Keep adding ; a little of the broth, so as to press as much I through as possible. Retm-n the broth to the I saucepan, and let it get quite hot. A few I minutes before serving draw it from the fire, ! let it cool a little, and mix with it the well beaten yolks of two eggs, and a cupful of I cream. It must not boil after the eggs are I added. Time, one hour and a half to stew the bones and trimmings. Sufficient for five per- I sons. Probable cost, exclusive of the cold ! game, Is. for this quantity. GAM (241 ) GAR Game Stock. — The remains of cold roast game, and the bones and trimmings, should be stewed down, and will make good stock. Put some lean ham at the bottom of the stew, and on this lay the game. Just cover it with stock or water, and boil it quickly down to a glaze. Add more liquid, allowiag a pint of water to every pound of trimmings. Flavour with carrots, turnips, onions, &c., remove the scum as it rises, and stew gently for three or four hours. Strain it off for use.

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Game SoupSoup from Cold BirdsGame Stock

Cassell's dictionary of cookery