and remove the skin from the breasts of three partridges. Make an
incision on top of each breast-bone, from end to end, then with a keen
knife carefully cut off the entire breast on both sides of the
partridges, including the small wing-bone, which should not be separated
from the breasts, and seeing that the entire breasts are cleverly cut
away, without leaving a particle of it on the carcasses. Under each
breast will be found a small fillet, which you carefully remove, and
place on a dish for further action. With a small, sharp knife, make an
incision in each breast, at their thinner side, three inches in length
by one inch in depth. Season the inside of each breast with a pinch of
salt, and half a pinch of pepper, equally divided. Stuff the breasts
with two ounces of chicken forcemeat (No. 226), mixed with two fine,
sound, finely sliced truffles, and four finely sliced mushrooms. Butter
well a _well-tinned_ copper sautoire; gently lay in the six breasts;
take each small fillet, press them gently with the fingers, giving them
a boatlike form. Make six slanting, small incisions on top of each,
insert in each incision a small slice of truffle, cut with a tube half
an inch in diameter. Lightly wet the top of each breast with water, then
neatly lay one fillet on top of each breast lengthwise. Sprinkle a
little clarified butter over all with a feather brush. Pour into the pan
(not over the suprêmes) a quarter of a glassful of Madeira wine and two
tablespoonfuls of mushroom liquor, tightly cover the pan with a lid,
then place in the hot oven for ten minutes. Pour on a hot dish one pint
of hot Toulouse garnishing (No. 176). Remove the suprêmes from the oven,
neatly dress them over the garnishing, adjust paper ruffles on each wing
bone, and immediately send to the table.
=851. Suprême of Partridge à la Godard.=--The same as for the above (No.
850), but serving with half a pint of Allemande sauce (No. 210), adding
two sliced truffles, six sliced mushrooms, six blanched cock’s combs,
and six blanched cock’s kidneys, in place of the Périgueux sauce. Heat
up well on the corner of the stove for four minutes, but do not allow it
to boil, and pour the garnishing over the hot dish, dressing the
suprêmes over it; serve very hot.
=852. Grouse, Roasted Plain.=--Singe, draw, wipe, and truss two fine fat
grouse. Place them in a roasting-pan with half a cupful of water, spread
a little butter over each, and season with a pinch of salt. Put them
into a brisk oven, and let cook for eighteen minutes, taking care to
baste frequently with their own gravy; then untruss. Have a hot
serving-dish ready; place two bread canapés (No. 832) on it; arrange the
grouse over, and decorate the dish with a little watercress. Strain the
gravy into a sauce-bowl, and serve it separately.
=853. Grouse, Roasted à la Sam Ward.=--Take two fine fat grouse; pick,
singe, draw, and dry them well; then truss them nicely. Place them in a
roasting-pan, putting inside of each bird a piece of broiled toast four
inches long and two wide. Drip in on each toast, with a spoon, a small
glassful of good Madeira wine or sherry; season the grouse with a pinch
of salt; spread a little butter over. Put them in a brisk oven, and let
cook for eighteen minutes, taking care to baste them frequently. Lay
them on a hot dish, untruss, strain the gravy over, and decorate with a
little watercress. Serve with a little red currant jelly separately.
=854. Grouse, Broiled with Bacon.=--Singe, draw, and wipe nicely two fat
grouse. Split them in two through the back without separating the parts;
lay them on a dish, and season with a pinch of salt, half a pinch of
pepper, and a tablespoonful of sweet oil. Roll them in well; then put
them to broil on a brisk fire for seven minutes on each side. Prepare a
hot dish with six small toasts, arrange the grouse over, spread a gill
of maître d’hôtel butter (No. 145) on top, and garnish with six thin
slices of broiled bacon (No. 754), then serve.
=855. Salmi of Grouse à la Parisienne.=--Singe, draw, wipe, and truss
two fine fat grouse; season with a pinch of salt, spread a few small
bits of butter on the birds, then place them in a roasting-pan, and put
them in a brisk oven to cook for eight minutes. Untruss and cut away the
wings, legs, and breasts. Put an ounce of good butter into a saucepan
with half a medium-sized carrot, cut in very small pieces, half an onion
cut the same, a sprig of thyme, two bay-leaves, and six whole peppers.
Reduce to a good golden color for about five minutes, then hash the
bodies of the two grouse, and add them to the other ingredients. Moisten
with a pint of Espagnole sauce (No. 151), half a glassful of good sherry
wine, half a cupful of mushroom liquor, and the zest of a lemon; season
with half a pinch of salt, half a pinch of pepper, and a third of a
pinch of nutmeg; let cook for twenty minutes. Now put the wings, legs,
and breasts into a separate saucepan, and strain the above sauce over
the parts, adding six minced mushrooms and two minced truffles. Let cook
for three minutes, then dress neatly on a hot dish, and serve with six
croûtons (No. 133) on top, and paper ruffles nicely arranged.
=856. Salmi of Grouse à la Walter Scott.=--Proceed exactly the same as
for the above (No. 855), omitting the mushrooms and truffles, and
serving with half a pint of bread sauce (No. 162) separately.
=857. Salmi of Grouse à la Florentine.=--The same as for No. 855, only
serving the salmi with a garnishing of six hot artichokes à la
Florentine (No. 903) in place of the other garnishing.
=858. Suprême of Grouse à la Richelieu.=--Proceed the same as for the
suprême of partridge (No. 850), but substituting tongue for truffles,
and serving with a gill of hot sauce Périgueux (No. 191), mingled with a
gill of tomato sauce (No. 205), boiled together for three minutes.
=859. Teal Duck, Roasted Plain.=--Pick, singe, draw, wipe, and truss
three fine teal ducks; place them in a roasting-pan. Season with a pinch
of salt; put them in a brisk oven to roast for fourteen minutes, then
untruss. Arrange on a hot serving-dish, and decorate with six slices of
fried hominy (No. 1035) and a little watercress.
=860. Teal Duck, Broiled.=--Have three fine, fat teal ducks; pick,
singe, and dry them neatly; cut the heads off, and split the birds in
two without separating the parts. Lay them on a dish, and season them
with a pinch of salt, half a pinch of pepper, and a tablespoonful of
sweet oil. Roll them in well, and put them to broil on a moderate fire
for seven minutes on each side. Have a hot dish with six toasts ready,
lay the ducks on top, spread a gill of maître d’hôtel butter (No. 145)
over, decorate with a little watercress, and serve.
=861. Salmi of Teal Duck à la Régence.=--Prepare the salmi of teal duck
as for the salmi of duck à l’Américaine (No. 826), adding half a pint of
hot Régence garnishing (No. 235) four minutes before serving.
=862. Ptarmigan, Roasted Plain.=--Proceed exactly the same as for
roasted teal ducks, No. 859.
=863. Ptarmigan, Broiled Plain.=--Prepared the same as for teal ducks
broiled, No. 860.
=864. Salmi of Ptarmigan à la Chasseur.=--To be prepared exactly as
salmi of duck à l’Américaine (No. 826), adding twelve mushrooms, cut in
two, four minutes before serving, and decorating with six heart-shaped
croûtons (No. 133).
=865. Plovers, Roasted Plain.=--Pick, singe, draw, and wipe neatly six
fine, fat, tender plovers; pick out the eyes, truss the legs together,
skewer the head under one leg, and lay a thin slice of larding pork on
each bird; tie securely, then place them in a roasting-pan. Season with
a pinch of salt evenly divided over each; spread also a very little
butter over. Put them in the hot oven, and roast for ten minutes. Remove
from the oven, arrange six small canapés (No. 832) on a hot dish, dress
the birds on the canapés, decorate with a little watercress, and serve.
=866. Plovers Broiled.=--Pick, singe, draw, and wipe six fine, fat
plovers; pick out the eyes, split them through the back without
separating the parts, and place them on a dish. Season with one pinch of
salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll
them in well, and put them on a broiler to cook for four minutes on each
side. Dress them on a hot dish with six pieces of toast, spread a gill
of maître d’hôtel butter (No. 145) over, decorate with a little
watercress, and serve.
=867. Salmi of Plover à la Maison d’Or.=--Proceed exactly the same as
for salmi of woodcock (No. 873), adding, on the serving-dish, six
heart-shaped bread croûtons (No. 133), covered with pâté-de-foie-gras.
=868. English Snipe, Roasted.=--Procure six fine English snipe; pick,
singe, draw, and wipe them (reserve the hearts and livers for further
use); pick out the eyes, remove the skin from the heads, truss the legs,
skewer them with the bills; tie a thin slice of larding pork around each
bird, and put them in a roasting-pan, sprinkling a pinch of salt over.
Set them in the oven to roast for eight minutes. Hash up very fine the
hearts and livers, with a teaspoonful of chives and a teaspoonful of
good butter, seasoning with half a pinch of salt and the third of a
pinch of pepper. Cover six bread canapés (No. 832) with this, sprinkling
a little fresh bread-crumbs on top. Spread a very little butter over
all, and put them on a tin plate in the oven for two minutes. Arrange
the canapés on a hot dish, dress the snipe nicely over, decorate with a
little watercress, and strain the gravy into a sauce-bowl, serving it
separately.
=869. English Snipe, Broiled.=--Pick, singe, draw, and dry well six fine
English snipe; remove the skin from the heads, split them in two without
detaching the parts, and put them on a dish. Season with a pinch of
salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in
well, then put them to broil (with the bills stuck into the breasts),
and let them cook for four minutes on each side. Prepare a hot dish with
six toasts, arrange the snipe over, spread a gill of maître d’hôtel
butter (No. 145) on top, decorate the dish with a little watercress, and
serve.
=870. Salmi of Snipe à la Moderne.=--Singe, draw, and neatly wipe six
fine, fat snipe. Chop off the legs, and then stuff the inside with a
little game forcemeat (No. 228) through a paper cornet; fill the cavity
of the eyes with a little more of the game forcemeat (No. 228), and
covering each eye right over the game forcemeat with a small bit of
truffle, cut with a tube. Insert the bills in the breasts, and then lay
them on a roasting-pan, with a little butter; place in the hot oven to
roast for six minutes. Take from out the oven, lay each one on a square
piece of bread, fried in a little clarified butter, pour one pint of hot
salmi sauce (No. 193) over, to which have been added twelve whole
mushrooms, and serve.
=871. Woodcock, Roasted Plain.=--Procure six fine, fat woodcocks, pick,
singe, and draw them, putting the hearts and livers on a plate for
further use. Take out the eyes, and remove the skin from the heads;
truss up the feet, skewer them with the bill, and tie a _barde_ of fat
pork around the breasts; then chop up all the hearts and livers very
fine, with one teaspoonful of chives, half a pinch of salt, a third of a
pinch of pepper, and a teaspoonful of butter. Prepare six bread canapés
(No. 832), two and a half inches long, by one and a half wide; fry them
for two minutes in very hot fat, drain them thoroughly, and cover each
canapé with some of the above mixture, spreading a little fresh
bread-crumbs and a very little butter over; place them in a small
baking-pan and lay aside. Now put the woodcocks in a roasting-pan with a
little butter well spread over the birds, and roast them in a brisk oven
for ten minutes. Two minutes before they are done, put the canapés in
the oven, then take both out, and lay the canapés on a hot dish; untie
the birds, and arrange them over the canapés, decorating the dish with a
little watercress. Strain the gravy into a sauce-bowl, and serve it
separately.
=872. Woodcock, Broiled With Bacon.=--Pick, singe, draw, pick out the
eyes, and remove the skin from the heads of six fine woodcocks; wipe
them neatly, and split them through the back without separating the
parts. Put them on a dish to season with a pinch of salt, half a pinch
of pepper, and one tablespoonful of sweet oil. Roll them in well, then
put them on to broil with the bills stuck into the breasts. Let broil
for four minutes on each side, then arrange them on a dish with six
pieces of heart-shaped fried bread, covered with the hashed hearts and
livers as in No. 871, spread a gill of maître-d’hôtel butter (No. 145)
over, and decorate with six slices of broiled bacon (No. 754), then
serve.
=873. Salmi of Woodcock à la Chasseur.=--Pick, singe, draw, pick out the
eyes, and remove the skin from the heads of six fine woodcocks; wipe
them neatly, and put them in a roasting-pan with half a pinch of salt.
Cook for four minutes in the oven; then cut off the legs and necks, but
preserve the heads. Put an ounce of butter into a saucepan, with half a
raw carrot and half a raw onion, all cut in pieces, a small bouquet (No.
254), and six whole peppers. Cook for five minutes on the stove, then
moisten with half a pint of Espagnole sauce (No. 151), half a glassful
of sherry wine, and three tablespoonfuls of mushroom liquor. Season with
half a pinch of salt and half a pinch of pepper, and let cook for
fifteen minutes more. Stick a good-sized, fine mushroom in the bill of
each head, run the bill into the breast of each woodcock, and put them
in a sautoire; strain the sauce over, add twelve mushrooms cut in two,
and the zest of one lemon. Let cook for six minutes more, then arrange
nicely on a dish, decorating it with six bread croûtons (No. 133); pour
the sauce over, and serve.
=874. Canvas-back Ducks, Roasted.=--Procure two fine, fat canvas-back
ducks, pick, singe, draw well, and wipe neatly; throw a light pinch of
salt inside, run in the head from the end of the neck to the back, truss
nicely, and place in a roasting-pan. Sprinkle a little salt over, put
them in a brisk oven, and let cook for eighteen minutes; arrange on a
very hot dish, untruss, throw two tablespoonfuls of white broth (No. 99)
into each duck, and serve with six slices of fried hominy (No. 1035),
and currant jelly.
=875. Canvas-back Ducks, Broiled.=--Take two fine, fat canvas-back
ducks; pick, singe, draw, and wipe them thoroughly. Split them through
the back without detaching them, and lay them on a dish to season with a
good pinch of salt, half a pinch of pepper, and a tablespoonful of oil.
Roll them in well, and put them to broil for seven minutes on each side.
Dress them on a hot dish, spread a gill of maître-d’hôtel butter over
(No. 145), decorate with a little watercress, and serve.
=876. Red-head Ducks, roasted--Broiled.=--Red-head ducks roasted are
prepared exactly the same as canvas-back ducks roasted (No. 874).
Red-head ducks broiled are prepared exactly the same as for canvas-back
ducks broiled (No. 875).
=877. Reed-birds, Roasted.=--Procure twelve freshly killed, fine, fat
reed-birds; cut off their legs and wings, pick the eyes out, and remove
the skin from the heads, clean and wipe them neatly, and with a skewer
remove the gizzards from the sides, then cover their breasts lightly
with thin slices of bacon; arrange them on three kidney-skewers, four on
each, and lay them in a roasting-pan; season with a pinch of salt,
spread a very little butter over, and set them in the oven to roast for
seven minutes; remove them to a hot dish with six hot toasts; garnish
with watercress and send to the table immediately.
=878. Saddle of Venison, Jelly Sauce.=--Procure a saddle of a small
venison, weighing about five pounds; pare it neatly, remove the sinews
from the surface, and lard it with a larding-needle as finely as
possible; tie it three times around. Put into the roasting-pan one
sliced onion and one sliced carrot; lay in the saddle, seasoning with
one pinch of salt; spread half an ounce of butter over, and put it in a
brisk oven to roast for forty minutes, basting it frequently with its
own gravy. Untie before lifting it from the pan, arrange neatly on a hot
dish; pour into the pan half a glassful of Madeira wine and a gill of
white broth (No. 99); let come to a boil on the stove. Skim the fat off
the gravy, straining the lean part over the saddle. Serve with half a
pint of hot currant-jelly sauce (No. 884) separately.
All saddles of venison are prepared the same way, only with different
sauces and garnishings.
=879. Venison Steak, Broiled.=--Procure from a freshly killed deer a
fine leg of about five pounds weight; remove the noix, cut it into six
steaks; pare and flatten them nicely. Put them on a plate to season with
a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg,
and one tablespoonful of oil. Roll them in well, and put them to broil
for five minutes on each side. Dress on a hot dish, and spread a gill of
maître-d’hôtel butter (No. 145) over; decorate the dish with a little
watercress, and serve.
All venison steaks are prepared the same way, only served with different
sauces and garnishings.
=880. Venison Steak, Londonderry Sauce.=--To be prepared the same as for
the above (No. 879). Cut into Julienne-shaped pieces half an ounce of
citron, also the zest of half a small, sound lemon cut in the same way.
Place them in a saucepan with a glassful of good port wine; cook for two
or three minutes at most. Add now a gill of currant jelly, stir all well
together until the jelly is thoroughly dissolved, add just a little
Cayenne pepper, but no more than the equivalent of the third of a
saltspoonful. Allow to come to a boil. Pour the sauce on the hot
serving-dish, place the steaks one overlapping another, and serve very
hot.
=881. Venison Steak, Colbert Sauce.=--Proceed the same as for No. 879,
serving with half a pint of hot Colbert sauce (No. 190).
=882. Venison Steak, Purée of Chestnuts.=--The same as for No. 879,
serving with half a pint of purée of chestnuts (No. 131).
=883. Venison Steak, Mashed Potatoes.=--The same as for No. 879, serving
with a pint of mashed potatoes and a little gravy (No. 998).
=884. Venison Steaks, Currant-Jelly Sauce.=--The same as in No. 879,
serving with the following sauce: put in a saucepan on a hot range a
wine-glassful of good port wine, let it come to a boil; then add half a
pint of currant jelly (No. 1326), thoroughly stir until the jelly is
well dissolved, pour in a gill of sauce Espagnole (No. 151); let again
come to a boil, then pour the sauce on a hot dish; dress the steaks over
it, one overlapping another, and send to the table hot.
=885. Venison Chops, Chestnut Purée.=--Have six fine venison chops;
pare, flatten a little, and place them on a plate with a good pinch of
salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in
well, and put them to broil for four minutes on each side; arrange half
a pint of hot purée of chestnuts (No. 131) on a dish. Place the chops
over, and serve with a good gravy thrown over all.
=886. Civet of Venison, Poivrade Sauce.=--Procure two and a half pounds
of venison, the lower part if possible (for the lean parts are
preferable), cut it into small square pieces, and lay them in an earthen
jar, with one sliced onion, half a bunch of parsley-roots, a sprig of
thyme, two bay-leaves, twelve whole peppers, two pinches of salt, half a
pinch of pepper, and half a glassful of vinegar. Let them marinate for
twelve hours. Drain off the juice, and put the venison in a sautoire
with an ounce of clarified butter; let cook for ten minutes, then add
three tablespoonfuls of flour, stirring well. Moisten with one and a
half pints of broth (No. 99), also the marinade-liquor (or juice), well
strained. Season with a pinch of salt and half a pinch of pepper, and
let cook again for forty minutes. Arrange the civet nicely on a hot
dish, sprinkle a little chopped parsley over, and serve.
=887. Civet of Venison à la Française.=--Prepare the venison exactly the
same as for No. 886, and after marinating it twelve hours, drain it well
from the marinade-juice, and place it in a saucepan with an ounce of
clarified butter, and let brown for ten minutes on a moderate fire; then
add three tablespoonfuls of flour, constantly stirring while adding it.
Moisten with one and a half glassfuls of red wine, also a pint of hot
white broth (No. 99). Season with half a pinch of salt and half a pinch
of pepper, then stir well again until boiling, and add twelve
well-peeled, small, sound onions, and one ounce of salt pork cut into
small, square pieces, also a bouquet (No. 254). Let cook all together
for forty minutes; and four minutes before serving add twelve whole
mushrooms. Dress on a hot dish, suppress the bouquet, decorate with
bread croûtons as in No. 133, all round the dish, and serve.
=888. Civet of Venison à la Parisienne.=--The same as for the above (No.
887), omitting the salt pork, and substituting for it eighteen small
mushrooms instead of twelve.
=889. Venison Pie à l’Américaine.=--Have three pounds of venison cut
into small, square pieces (the parings are preferable); place them in a
saucepan with an ounce of butter, and brown them well for six minutes,
then add one tablespoonful of flour; stir well, and moisten with a quart
of white broth (No. 99); throw in six small, glazed, white onions, a
bouquet (No. 254), two pinches of salt, one pinch of pepper, and the
third of a pinch of nutmeg. Let cook on the stove for forty-five minutes
with the lid on, and when done, lay the stew into a deep dish; cover
with a good pie-crust (No. 1077), carefully wetting the edges; egg the
surface with beaten egg, make two incisions on each side and a small
hole in the centre, then bake in the oven for forty minutes. Prepare a
dish with a folded napkin, lay upon this the dish containing the pie,
and serve.
=890. Antelope Steak, Russian Sauce.=--Prepared exactly the same as
Venison steak (No. 879), and served with half a pint of hot Russian
sauce (No. 211) on the dish, and the steak over it.
=891. Antelope Chops, Port Wine Sauce.=--Broil six fine antelope chops
exactly the same as in No. 885. Heat a glassful of port wine in a
saucepan, add two cloves, one bay-leaf, eighteen whole peppers, a gill
of currant jelly (No. 1326), thoroughly stir until the jelly is
completely dissolved, then thicken with half a gill of sauce Espagnole
(No. 151), lightly heat again; then strain on a hot serving-dish, neatly
dress the chops over it, and send to the table very hot.
=892. Hare, Roasted, Stuffed.=--Procure two fine hares, cut them in
half, that is, separating the fore-quarters from the hind-quarters. Bone
the saddles down to the legs, but not the legs; place them on a deep
earthen dish, pour in a wine-glassful of white wine, adding one
medium-sized, sound, sliced lemon, one peeled and sliced onion, one
sprig of thyme; seasoning with a pinch and a half of salt, a pinch of
pepper, and two cloves. Roll the saddles well several times in the
seasoning, and put aside to steep for at least twelve hours.
=Stuffing.=--Place in a saucepan on the hot range half a good-sized,
sound, chopped onion with a tablespoonful of butter; cook for one
minute, then add two ounces of sausage-meat, six chopped mushrooms, a
teaspoonful of chopped parsley, season with half a pinch of salt and the
third of a pinch of pepper. Cook all together for six minutes. Let cool,
until needed.
Peel four fine, sound apples, cut each into six equal parts, remove the
cores; place them in a pan on the fire with half a glassful of white
wine or good cider. Boil for four minutes, then place this with the
above forcemeat, and mix all well together.
Take the marinated hares, stuff the saddles (which were boned) with the
above stuffing evenly, give them a nice round shape, and tie so as to
hold them firm; arrange a piece of larding pork over each saddle, then
lay them in a roasting-pan, with one carrot and one onion cut into
slices and placed at the bottom of the pan; pour one pint of white broth
(No. 99) right over the hares. Place in the hot oven, and roast for
forty-five minutes, taking care to baste frequently with its own gravy.
Remove from the oven, untie, dress on a hot dish, strain the gravy over
the saddles, nicely decorate the dish with heart-shaped croûtons (No.
133) all around, and serve.
The fore-quarters can be utilized for Civet, etc., as desired.
=893. Civet of Hare à la Française.=--Remove the entire skin from a
good-sized, tender hare, neatly draw it, preserving the blood, if there
is any, and also the liver, the gall being carefully removed. Place the
blood and liver on the same dish, and proceed to cut the hare into
twelve pieces. Put them into a stone jar, seasoning with one and a half
good pinches of salt, a good pinch of pepper, a third of a pinch of
nutmeg, one sliced onion, one sprig of thyme, two bay-leaves, and half a
glassful of white wine. Mix all well together, and steep well for six
hours. Lift out the pieces of hare, and put them in a saucepan with one
ounce of butter, adding twelve glazed, small onions, and one ounce of
salt pork, cut into small pieces; let cook on a brisk fire for ten
minutes, then add three tablespoonfuls of flour, stir well, and moisten
with a glassful of red wine, also half a pint of white broth (No. 99).
Stir until it boils, then season again with half a pinch of salt and
half a pinch of pepper; cook for one hour longer, and fifteen minutes
before it is done put in the blood, heart, and liver, finely chopped and
all well mixed together. Serve on a dish with six croûtons (No. 133).