The art of German cooking and baking

gizzard, liver, heart or sherry 1 large onion, sliced 3 tbsps. of butter 6 pepper-corns 3 tbsps. of flour 1 small carrot, sliced 3 tomatoes, sliced 2 bay-leaves Preparation: The pheasant is cleaned, dressed, put into a stewpot with 3 tablespoonfuls of butter, fried a little on all sides, the flour stirred in and then enough broth added to cover the bird. Put in the rest of the ingredients named above and roast slowly in the oven for 2 to 3% hours. Strain the gravy through a fine sieve and serve with the pheasant. No. 37— PHEASANT PIE. Quantity for 8 — 10 Persons. 2 young pheasants % wineglassful of Madeira % lb. of butter Juice of % lemon Salt % pt. of champignons 1% qts. broth from bones 1 small can of truffles Pie Contents. Liver, heart, gizzard, chopped Salt fine 1 pinch of pepper 2% soaked rolls 1 tbsp. of butter 3 eggs 1 tsp. of chopped onion Preparation: The pheasants are cleaned, dressed and fried in oven for 20 minutes with Yg lb. of butter. The meat is then removed from the bones and a good qt. of broth is made from the latter, seasoned with Madeira, salt, lemon juice. The champignons are quartered and the truffles sliced ; liver, heart, gizzard chopped fine, the rolls, salt, pepper, and yolk of egg stirred in. The onions are cooked a little in the drippings and the whole mixture added and stewed a little while. The whites of eggs are beaten and stirred into the mixture after it has cooled. Now butter your dish and put in one-half of the giblet filling as the bottom layer, then one layer of meat, then champignons and truffles, and so on until all the meat, champignons and truffles have been used. The broth is poured over the whole, the other half of the giblet filling put on the top and it is now baked in the oven for 11/4 hours. Serve it in the dish or casserole. — 108 — No. 38— RED GROUSE AND GUINEA HEN, Quantity for 6 Persons. 3 red grouse or 3 guinea hens 1 ^ tbsps. of flour % lb. of butter 1 cupful of water Salt Bacon slices to tie across the % pt. of cream breast Preparation: The preparation is the same as No. 33, Pheasant. It also requires 1 to 1% hours for cooking. Remarks : Grouse gets very tender when kept in buttermilk over night. No. 39— GROUSE PIE. Quantity for 14 Persons. 3 red grouse % lb. of butter Buttermilk Salt Pie Filling. % lb. beef with bones 3 tbsps. of butter % lb. lean pork Juice of % lemon 1 small can of truffles 1 tsp. of grated onions 1 pt. can champignons 1 glass Madeira 5 soaked rolls Salt 4 eggs 1 pinch of pepper Preparation: The grouse must be well hung; dress, salt and bake in hot oven with % lb. of butter for one hour, basting frequently. If buttermilk is to be obtained, put the grouse in buttermilk for 24 hours before baking. After frying, cut oflf the breasts and divide them into %ths. The other meat is cut from the bones and chopped fine, also the beef and pork. The soaked rolls are sauteed or dry fried in 3 tablespoonfuls of butter and 4 eggs stirred into tlhem. Now add grouse meat, beef, pork, salt, pepper, juice of % lemon, 1 wineglassful of Madeira, 1 teaspoonful of grated onion and mix well. The bones of the birds and beef are put on the fire with the champignon and truffle juice and boiled down to % qt. of broth, half of which is stirred into the filling. Butter your dish or casserole and after lining it with paste, put in a layer of filling, then one of meat, strewing on some chopped champignons and truffles. Pour in the other % of the broth, cover with paste and bake in oven ly^ hours to a nice brown color. Serve with a Madeira gravy. The paste is made by mixing lightly 1/4 lb. of flour with y^ lb. of cold butter, i/^ glassful of cold water and 1 teaspoonful of brandy, then rolled out. Remark: These pies may be made of pheasants, heath cocks or hazel hens, snow hens, snipes, quails and partridges. — 109 — No. 40— FRIED PARTRIDGES.