Pick, clean, singe, and truss two partridges ; put them
into a stew-pan Avitli some butter and a pinch of flour ; pour
in three glasses of broth (p. 77), add a quarter of a pound
of bacon cut into dice, with a bunch of mixed herbs ; leave
the whole to stew. Put into another stew-pan a cabbage, with
three-quarters of a pound of salt pork and two spoonfuls of
fat✪ Partridge aux Choux, plus Distinguee ; fill up with water, and let it boil till three-parts done.
Cut up a red carrot into round pieces about the size of half-
a-crown, and then a paler carrot and a saveloy, in a similar
fashion. Butter a saucepan and place the slices of carrot
at the bottom in circles, mixing their colours with those of
the savelo}^ Cut up the pork, boiled with the cabbage, into
slices of the breadth of two fingers and the length of one,
making six pieces, which place upright at equal distances
round the second stew-pan. Drain the cabbage, and put a
layer of it over the carrots ; place some also between the
upright pieces of pork and the two j^artridges in the middle,
and cover them again with cabbage, if there be any remain-
ing. Dilute with gravy or broth the liquor in the stew-pan in
which the partridges were stewed : strain it, and pour it into
the pan containing the partridges, and set the whole to stew
half an hour, taking care thfit it does not adhere to the pan.
When done, place a dish upside down over the stew-pan, and
turn up the latter. If the ragout be not equally browned,
colour it with a little grav}' or caramel.
60. Minced Pheasant.
Put one or two pheasants, as required, on the spit ; take
them down when three-fourths roasted. AVhen pheasants
are plentiful, the legs are kept back for purees. Put the
other parts, nicely cut up, skinned, and trimmed, into a stew-
s
274 THE THOROUGH GOOD COOK.
pan ; place the skin and trimmings in another stew-pan with
an ounce of ham, three shallots, a sprig of thyme, a bay-
leaf, a blade of mace, a few peppercorns, allspice, and a fcAv
mushroom parings. Let the whole remain ten minutes in
two tablespoonfuls of broth, hot ; then add half a pint of
brown sauce, with a glass of Madeira or sherry✪ Minced Pheasant, reduced. Let
it "simmer fifteen or twenty minutes, skim well, and throw
the whole into a mortar ; lightly pound it a few minutes, and
rub it through a tammy. Put this puree over the pieces of
pheasant ; keep moving them on the fire till hot, but do not
let them boil. You Avill most probably require a little more
broth or sauce to bring to the consistency of thick Bechamel.
Keep hot in the metal bath. Cut the crust of a French
roll in small fillets, or fry the crumb — cut up in the same way ;
glaze and arrange these fillets round the dish in which you
put the salmi, and mask it well with its sauce.
61. Grouse Pie.
If the birds are small, keep them whole ; if large, divide
or quarter them. Season them highly, and put plenty of
butter in the dish above and below them, or lay a beef-
steak in the bottom of the dish. Cover the whole with a
good puff paste, and take care not to bake the pie too much.
A hot sauce made of melted butter, the juice of a lemon,
and a glass of claret✪ Grouse Pie, and poured into the pie when to be
served hot, is an improvement, and does not overpower
the native flavour of the game.
62. Another Grouse Pie. ✪ Another Grouse Pie
Page 154 · 5 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pick, clean, singe, and truss two partridges ; put them into a stew-pan with some butter and a pinch of flour ; pour in three glasses of broth (p. 77), add a quarter of a pound of bacon cut into dice, with a bunch of mixed herbs ; leave the whole to stew. Put into another stew-pan a cabbage, with three-quarters of a pound of salt pork and two spoonfuls of fat ; fill up with water, and let it boil till three-parts done. Cut up a red carrot into round pieces about the size of halfa-crown, and then a paler carrot and a saveloy, in a similar fashion. Butter a saucepan and place the slices of carrot at the bottom in circles, mixing their colours with those of the saveloy Cut up the pork, boiled with the cabbage, into slices of the breadth of two fingers and the length of one, making six pieces, which place upright at equal distances round the second stew-pan. Drain the cabbage, and put a layer of it over the carrots ; place some also between the upright pieces of pork and the two partridges in the middle, and cover them again with cabbage, if there be any remaining. Dilute with gravy or broth the liquor in the stew-pan in which the partridges were stewed : strain it, and pour it into the pan containing the partridges, and set the whole to stew half an hour, taking care that it does not adhere to the pan. When done, place a dish upside down over the stew-pan, and turn up the latter. If the ragout be not equally browned, colour it with a little gravy or caramel.
60. Minced Pheasant.
Put one or two pheasants, as required, on the spit ; take them down when three-fourths roasted. When pheasants
are plentiful, the legs are kept back for purees. Put the
other parts, nicely cut up, skinned, and trimmed, into a stew-pan ; place the skin and trimmings in another stew-pan with an ounce of ham, three shallots, a sprig of thyme, a bayleaf, a blade of mace, a few peppercorns, allspice, and a few mushroom parings. Let the whole remain ten minutes in two tablespoonfuls of broth, hot ; then add half a pint of brown sauce, with a glass of Madeira or sherry, reduced. Let it simmer fifteen or twenty minutes, skim well, and throw the whole into a mortar ; lightly pound it a few minutes, and rub it through a tammy. Put this puree over the pieces of pheasant ; keep moving them on the fire till hot, but do not let them boil. You will most probably require a little more broth or sauce to bring to the consistency of thick Bechamel. Keep hot in the metal bath. Cut the crust of a French roll in small fillets, or fry the crumb — cut up in the same way ; glaze and arrange these fillets round the dish in which you put the salmi, and mask it well with its sauce.
61. Grouse Pie.
If the birds are small, keep them whole ; if large, divide or quarter them. Season them highly, and put plenty of butter in the dish above and below them, or lay a beefsteak in the bottom of the dish. Cover the whole with a good puff paste, and take care not to bake the pie too much. A hot sauce made of melted butter, the juice of a lemon, and a glass of claret, and poured into the pie when to be served hot, is an improvement, and does not overpower the native flavour of the game.
62. Another Grouse Pie.
Records on this page
Partridge aux Choux, plus DistingueeMinced PheasantSalmi of Grouse a la ParisienneGrouse PieAnother Grouse Pie