_Hare, to dress._
Stuff and lard the hare, trussing it as for roasting: put it into a
fish-kettle, with two quarts of strong beef gravy, one of red wine, a
bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves,
and a nutmeg. Cover it up close, and let it simmer over a slow fire till
three parts done. Take it up, put it into a dish, and strew over it
crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel,
and half a nutmeg. Set it before the fire, and baste it till it is of a
fine light brown; and, while it is doing, skim the gravy, thicken it
with the yolk of an egg and a piece of butter rolled in flour, and, when
done, put it in a dish, and the rest in a boat or terrine.
_Hare, to roast._
Take half a pint of cream, grate bread into it; a little winter savory,
thyme, and parsley; shred these very fine; half a nutmeg grated, and
half of the hare's liver, shred; beat an egg, yolk and white together,
and mix it in with it, and half a spoonful of flour if you think it too
light. Put it into the hare and sew it up. Have a quart of cream to
baste it with. When the hare is roasted, take some of the best of the
cream out of the dripping-pan, and make it fine and smooth by beating it
with a spoon. Have ready melted a little thick butter, and mix it with
the cream, and a little of the pudding out of the hare's belly, as much
as will make it thick.
_Another way._
Lard the hare well with bacon; make a pudding of grated bread, and chop
small the heart and liver, parboiled, with beef-suet and sweet-herbs.
With the marrow mix some eggs, spice, and cream; then sew it in the
belly of the hare; roast, and serve it up with butter, drawn with cream,
gravy, or claret.
_Hare, to hash._
Cut the hare into small pieces, and, if any stuffing is left, rub it
small in gravy, and put to it a glass of red wine, a little pepper,
salt, an onion, and a slice of lemon. Toss it up till hot through, and
then take out the lemon and onion.
_Hare, to jug._ No. 1.
Cut and put it into a jug, with the same ingredients as for stewing, but
no water or beer; cover it closely; set it in a kettle of boiling water,
and keep it boiling three hours, or until the hare is tender; then pour
your gravy into the stewpan, and put to it a glass of red wine and a
little cayenne; but if necessary put a little more of the gravy, thicken
it with flour; boil it up; pour it over the hare, and add a little
lemon-juice.
_Hare, to jug._ No. 2.
Cut and joint the hare into pieces; scald the liver and bruise it with a
spoon; mix it with a little beaten mace, grated lemon-peel, pepper,
salt, thyme, and parsley shred fine, and a whole onion stuck with a
clove or two; lay the head and neck at the bottom of the jar; lay on it
some seasoning, a very thin slice of fat bacon, then some hare, and
bacon, seasoned well in. Stop close the jug or jar with a cork, to
prevent any water getting in or the steam evaporating; set it in a pot
of hot water, and let it boil three hours; then have ready some strong
beef gravy boiling, and pour it into the jug till the hare is just
covered; shake it, pour it into your dish, and take out the onion.
_Hare, to jug._ No. 3.
Cut the hare in pieces, but do not wash it; season with an onion shred
fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram,
and the peel of one lemon. Cut half a pound of fat bacon into thin
slices; then put it into a jug, first a layer of hare and then one of
bacon; proceed thus till the jug is full: stop it close, that no steam
may escape; then put it in a pot of boiling water, and let it boil three
hours. Take up the jug; put in a quarter of a pound of butter mixed with
flour; set it in your kettle again for a quarter of an hour, then put it
in your dish. Garnish with lemon-peel.
_Hare, to jug._ No. 4.
Cut the hare in pieces, and half season and lard them. Put the hare into
a large-mouthed jug, with two onions stuck with cloves, and a faggot of
sweet-herbs; close down, and let it boil three hours. Take it out, and
serve up hot.
_Hare, to mince._
Boil the hare with onions, parsley, and apples, till tender; shred it
small, and put in a pint of claret, a little pepper, salt, and nutmeg,
with two or three anchovies, and the yolks of twelve eggs boiled hard
and shred very small; stirring all well together. In serving up, put
sufficient melted butter to make it moist. Garnish the dish with whites
of eggs, cut in half, and some of the bones.
_Hare, to stew._
Cut off the legs and shoulders, and cut out the back bone; cut into
slices the meat that comes off the sides: put all these into a vessel
with three quarters of a pint of small beer, the same of water, a large
onion stuck with cloves, whole pepper, some salt, and a slice of lemon.
Let this stew gently for an hour closely covered, and then put a quart
of good gravy to it, stewing it gently two hours longer, till tender.
Take out the hare, and rub half a spoonful of smooth flour in a little
gravy; put it to the sauce and boil it up; add a little cayenne and salt
if necessary; put in the hare, and, when hot through, serve it up in a
terrine stand.
_Hare stuffing._
Two ounces of beef suet, three ounces of bread crumbs, a drachm of
parsley, half a drachm of shalot, the same of marjoram, lemon-thyme,
grated lemon-peel, and two yolks of egg.
_Partridge, to boil._
Cover them with water, and fifteen minutes will boil them.
Sauce--celery, liver, mushroom, or onion sauces.
_Partridge, to roast._
Half an hour will be sufficient; and for sauce, gravy and bread sauce.
_Partridge a la Paysanne._
When you have picked and drawn them, truss and put them on a skewer, tie
them to a spit, and lay them to roast. Put a piece of fat bacon on a
toasting fork, and hold it over the birds, that as it melts it may drop
upon them while roasting. After basting them well in this manner, strew
over a few crumbs of bread and a little salt, cut fine some shalots,
with a little gravy, salt and pepper, and the juice of half a lemon. Mix
all these over the fire; thicken them up; pour them into a dish, and lay
your partridges upon them.
_Partridge a la Polonaise._
Pick and draw a brace of partridges, and put a piece of butter in their
bellies; nut them on the spit, and cover them with slices of bacon, and
over that with paper, and lay them down to a moderate fire. While
roasting, cut same shalots and parsley very small; mix these together,
adding slices of ginger with pepper and salt; take a piece of butter,
and work them up into a stiff paste. When the birds are nearly done,
take them up; gently raise the wings and legs, and under each put a
piece of paste; then hold them tight together, and squeeze over them a
little orange juice and a good deal of zest from the peel. Serve them up
hot with good gravy.
_Partridge a la Russe._
Pick, draw, and cut into quarters some young partridges, and put them
into white wine; set a stewpan with melted bacon over a brisk fire; then
put your partridges in, turning them two or three times. Add a glass of
brandy; set them over a slow fire, and, when they have stewed some time,
put in a few mushrooms cut into slices, with good gravy. Simmer them
briskly, and skim the fat off as it rises. When done, put in a piece of
butter rolled in flour, and squeeze in the juice of lemon.
_Partridge rolled._
Lard some young partridges with ham and bacon, and strew over some salt
and pepper, with beaten mace, sweet-herbs cut small, and some shred
lemon-peel. Take some thin beef steaks, taking care that they have no
holes in them, and strew over some seasoning, squeezing over some
lemon-juice. Lay a partridge upon each steak, roll it up, and tie it
round to keep it together, and pepper the outside. Set on a stewpan,
with some slices of bacon and an onion cut in pieces; then carefully lay
the partridges in, put some rich gravy to them, and stew gently till
they are done. Take the partridges out of the beef; lay them in a dish,
and pour over them some rich essence of ham.
_Partridge stewed._
Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter,
shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub
the inside with pepper and salt. Half roast them; then stew them with
rich gravy and a little Madeira, a piece of lemon-peel, an onion,
savory, and spice, if necessary, for about half an hour. Take out the
lemon-peel and onion, and thicken with a little flour; garnish with hard
yolks of eggs; add artichoke bottoms boiled and quartered.
_Salme of Partridges._
Cut up the partridges neatly into wings, legs, and breast; keep the
backs and rumps apart to put into sauce; take off all the skin very
clean, so that not a bit remains; then pare them all round, put them in
a stewpan, with a little jelly gravy, just to cover them; heat them
thoroughly, taking care they do not burn; strain off the gravy, and
leave the partridge in the pan away from the fire, covering the pan.
Take a large onion, three or four slices of ham, free from all fat, one
carrot, cut in dice, a dessert-spoonful of mushrooms, clear washed from
vinegar if they are pickled, two cloves, a little parsley and thyme, and
a bit of butter, of the size of a walnut; fry these lightly; add a glass
and a half of white wine, together with the jelly in which the
partridges were heated, and as much more as will make up a pint of rich
sauce, thickened with a little flour and butter; put in the parings of
the birds except the claws; let them stew for an hour and a half on the
corner of the stove; skim very clear; put in one lump of sugar, and
strain the whole through a sieve; put the saucepan containing the
partridges in boiling water, till thoroughly heated; lay the different
parts of the birds neatly in a very hot dish; pour the sauce over them;
have some slices of bread cut oval, rather broad at one end, neatly
fried; lay them round the dish, and serve up.
_Partridge, to pot._
For two brace of partridges take a small handful of salt, and of pepper,
mace, and cloves, a quarter of an ounce each. With these, when well
mixed, rub the birds thoroughly, inside and outside. Take a large piece
of butter, season it well, put it into them, and lay them in pots, with
the breasts downward. The pots must be large enough to admit the butter
to cover them while they bake. Set them in a moderate oven; let them
stand two hours; then take them out, and let them well drain from the
gravy. Put them again into the pots; clear the butter in which they were
baked through a sieve, and fill up the pots with it.
_Partridge Pie._
Bone your partridges, and stuff them with forcemeat, made of breast of
chicken and veal, ham and beef-suet, all chopped very fine, but not
pounded in a mortar, which would spoil it. Season with mace, pepper,
salt, a very little shalot, and lemon-peel. Put the whole into a
stewpan; keep it stirred; add three eggs; have a raised crust, and lay
thin slices of good fat bacon at the bottom and all round.
_Pheasant, to boil._
Boil the birds in abundance of water; if they are large, they will
require three quarters of an hour; if small, about half an hour. For
sauce--stewed white celery, thickened with cream, and a bit of butter
rolled in flour; pour this over them.
_Pheasant, with white sauce._
Truss the bird with the legs inward, (like a fowl for boiling); singe it
well; take a little butter and the fat of some bacon, and fry the
pheasant white; when sufficiently firm, take it out of the pan; then put
a spoonful of flour into the butter; fry this flour white; next add a
pint of veal or game jelly; put in a few mushrooms, if pickled to be
well washed; cut small a bunch of parsley, a large onion, a little
thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of
sugar; stew the bird in this sauce till done; this may be known by
putting a fork into the flesh, and seeing that no blood issues out; then
skim off the fat and drain the pheasant; then strain and boil the gravy
in which it has been stewed; have ready a few mushrooms fried white in
butter; then thicken the gravy with the yolk of four eggs and two
table-spoonfuls of cream, throw in the mushrooms, place the pheasant in
a hot dish, pour the sauce over it, and serve it up.
_Pheasant a la Braise._
Put a layer of beef, the same of veal, at the bottom of the stewpan,
with a thin slice of bacon, a little bit of carrot, an onion stuck with
cloves, a bunch of sweet-herbs, some black and white pepper, and a
little beaten mace, and put in your pheasant; put over it a layer of
veal and the same of beef; set it on the fire for five or six minutes;
then pour two quarts of boiling water, cover it down close, and put a
damp cloth round the outside of the cover to prevent the steam escaping:
it must stew gently for an hour and a half; then take up the pheasant
and keep it hot, and let the gravy stew till reduced to about a pint;
strain it off, and put it into a saucepan, with a sweetbread, which must
have been stewed with the bird, some liver of fowls, morels, truffles,
artichoke bottoms, and the tops of asparagus, and let these simmer in
the gravy; add two spoonfuls of red wine and of ketchup, and a piece of
butter rolled in flour; let them stew for five or six minutes: lay the
pheasant in the dish, pour the ragout over it, and lay forcemeat balls
round it.
_Pheasant a l'Italienne._
Cut the liver small: and to one bird take but six oysters; parboil them,
and put them into a stewpan with the liver, a piece of butter, some
parsley, green onions, pepper and salt, sweet-herbs, and a little
allspice; let them stand a little over the fire, and stuff the pheasant
with them; then put it into a stewpan, with some oil, green onions,
sweet basil, parsley, and lemon juice, for a few minutes; take them off,
cover your pheasant with slices of bacon, and put it upon a spit, tying
some paper round it while roasting. Then take some oysters, and stew
them in their own liquor a little, and put in your stewpan four yolks of
eggs, half a lemon cut in dice, a little beaten pepper, scraped nutmeg,
parsley cut small, an anchovy cut small, a rocambole, a little oil, a
small glass of white wine, a little of ham cullis; put the sauce over
the fire to thicken, then put in the oysters, and make the sauce
relishing, and, when the pheasant is done, lay it in the dish, and pour
the sauce over it.
_Pheasant, Pure of._
Chop the fleshy parts of a pheasant, the wings, breast, and legs, very
fine, and pound them well in a mortar. Warm a pint of veal jelly, and
stew the bird in it. Strain the whole through a sieve. Mix it all to the
consistency of mashed potatoes. Serve in a dish with fried bread round
it.
_Widgeon, to dress._
To eat widgeon in perfection, half roast the birds. When they come to
table, slice the breast, strew on pepper and salt, pour on a little red
wine, and squeeze the juice of an orange or lemon over; put some gravy
to this; set the plate on a lamp; cut up the bird; let it remain over
the lamp till enough done, turning it. A widgeon will take nearly twenty
minutes to roast, to eat plain with good gravy only.
_Wild Duck, to roast._
It will take full twenty minutes--gravy sauce to eat with it.
_Woodcocks and Snipes, to roast._
Twenty minutes will roast the woodcocks, and fifteen the snipes. Put
under either, while roasting, a toast to receive the trail, which lay
under them in the dish. Melted butter and good gravy for sauce.
_Woodcocks a la Francaise._
Pick them, then draw and truss them; let their breasts be larded with
broad pieces of bacon; roast and serve them up on toasts dipped in
verjuice.
_Woodcocks, to pot._
The same as you pot pigeons.