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Game, Puree Of

Take the remains of cold game; pick off all the meat, and put the skin, gristle, and bones into a saucepan, with a bunch of thyme, a stick of celery, a breakfast-cupful of stock, and a lump of butter rolled in flour. Simmer gently until reduced one-half. Remove the scum as it rises. Put the meat into a mortar with a lump of butter, a little pepper and salt, and a spoonful of gravy. Pound it to a smooth paste, and rub it through a coarse sieve. Mix it with the gravy and a little cream, stir it over the fire till hot, and serve with croquettes of potatoes round the dish. Time, about one hour and a half to prepare. Probable cost, 6d., exclusive of the cold game. Puree made with one pound of game, sufficient for three persons.