Cassell's dictionary of cookery

Game, To Devil. — In order to devil game properly, the flesh should be inther deeply scored, and covered with a powder made of equal parts of salt, cayenne, and curry powder, with the addition, if liked, of mushroom or truffle powder, and mixed mustard. Broil over a hot clear fire, until brightly browned and hot, but not burnt. Devilled game is oftener than not eaten dry, as a relish with wine. When sauce is wanted, it may be made by putting a breakfast-cupful of thick brown gravy into a saucepan, with a tea-spoonful of mixed mustard, a shallot finely minced, a spoonful of ketchup, the juice and finely-grated rind of a lemon, a teaspoonful of salt, a quarter of a tea-spoonful of cayenne, and a tea-spoonful of bruised capers. Simmer for ten or fifteen minutes, and serve in a tureen. The devilled game will be all the better if the meat has been under-dressed. Moor game is particularly suited to this mode of cookery. Time, a few minutes to broil the bones. Probable cost, 2d., exclusive of the game. Allow one or two bones for each person. Game, To Devil (another way).— Take equal parts of salt, cayenne pepper, and curry powder, with double the quantity of powdered mushrooms or truffles. Split open a brace of woodcocks, rather under-roasted, cut them into small pieces, score these pieces, and rub the powder well into them. Crush the trail and brains, and mix them with a hard-boiled egg, the rind of half a lemon, finely-grated, a quarter of a nutmeg, grated, a dessert-spoonful of ketchup, a glass of sherry, and the juice of half a Seville orange. Mix. these ingredients smoothly together, and put them with the game into a silver stew-dish, over a lamp. Simmer gently, stirring frequently, till the game has absorbed most of the liquid, then throw in a spoonful of salad-oil, stir it round quickly, and serve instantly. Time, a quarter of an hour. Probable cost, 6d., exclusive of the game and wine. Sufficient for five or six persons. Game, To Keep from Tainting.— While it is very desirable that game should be hung a proper length of time, to render the flesh tender and in proper condition, it is most undesirable that it should be served at table ra a state offensive to sight and smell. Choose birds which are not much mangled by shot. Hang them, if possible, in a cool place, where there is a current of air blowing right through. Be careful to preserve them from flies ; black pepper will do this. Examine them every day, and if there is danger that they will not keep, draw, pick, and crop them, place them on a dish, cover them with muslin, and sprinkle a little pounded charcoal under and over them. If they appear already spoilt, they may often be made fit for eating by washing in vinegar and water, or by washing and thoroughly rubbing them with salt, and putting them for ten minutes in boiling water. Take them out, hang them in a cool place, and powder them lightly over with charcoal. If game is tainted, wash it before roasting, but if not, it should not be touched with water. Game is as often spoilt by being frozen as by being too fresh. In frosty weather it should be brought into the warm kitchen three or four hours before it is cooked. Charcoal may be made by putting a piece of wood in the fire, and letting it remain until it is burnt through, and quite black. Game, to Remove Taint from.—