Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Puree of Game
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 10
Baste twice during cooking.
A modern interpretation · AI-generated from the original record
Ingredients
- two fat wild rabbits
- two partridges
- five quarts of beef stock
- two white onions
- three medium-sized carrots
- two leeks
- one tablespoonful of salt
- half a teaspoonful of black pepper
- two tablespoonfuls of batter
- two of flour
- one-half pint of rich cream
- five tablespoonfuls of the game broth
Method
Prepare rabbits and partridges, then boil carcasses in beef stock.
Add onions, carrots, leeks, salt, and pepper.
Boil for 1.5 hours, strain, and skim fat.
Cook batter and flour, then add broth gradually.
Simmer, stir in cream, and bake fillets in a pan with pork.
Serve hot with minced fillets.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 49. The excerpt below is the record exactly as published.
two fat wild rabbits and wipe them with a wet towel. Remove the fillets and free them from ali the thin skin and sinews. Draw and clean two partridges, remove ali the breast meat, lift up the skin and free the meat of the small sinews. Put the fillets aside for future use. Cut ali the car- casses in small pieces. Place them in a soup kettle with a scant fi ve quarts of beef stock. Place over a hot fire and watcb until it begins to boil and remove ali the scum and grease. Season Boupa 85 with two white onions, three medium-sized carrots, two leeks tied with a Binali bay leaf and a very small bunch of thyme, one tablespoonful of salt, and half a teaspoonful of black pepper. After adding the seasoning, lei the mixture boil slowly for one hour and a half. Leave the kettle partly uncovered. Wben it has boiled the given time, strain through a colander into a large bowl. Let it become partially cool, then skim ali the f at from the surface, remove the broth from the bowl with a cup, leaving a little in the bottom of the bowl to avoid the dregs. Strain the second time through a wet cloth. Put two table- spoonfuls of batter and two of flour in a saucepan. After it has cooked for five minutes pour the broth over it, a cupful at a time. Stir constantly. Let it simmer twenty minutes. Remove the pan to the side of range and pour in slowly, con- stantly stirring, one-half pint of rich cream. Do not boil after this is in. Place the partridge and rabbit fillets as foUows : cover the bottom of a roasting pan with thin slices of larding pork. Season each one of the fillets with a little salt and pepper. Place them side by side in the pan and cover them with a thin layer of pork. Pour over them five tablespoonfuls of the game broth
Cook this with the app: pantry check, scaling, and the assistant.