To Cook Game
Potage à la Crême d'Orge
Five ounces of Butter or three-quarters of a pint of Double Cream. Two pints of White Stock.
Asparagus Heads (Melt five ounces of butter)
Melt five ounces of butter in a stewpan, and stir two ounces of flour into it. When well mixed up add two pints of white stock. When this…
Purée d'Asperges
One quart of Stock or Water. Half a pint of White Sauce.
Consommé à la Célestine
(Clear Soup with Shreds of Pancakes.) Ingredients.
One Yolk
One teaspoonful of chopped Tarragon and Chervil. One dessertspoonful of grated Parmesan Cheese.
Crême de Concombres à la
Reine. (Purée of Cucumbers.) Ingredients. Three large Cucumbers.
Two Yolks of Eggs (Seasoning Bread Cro tons)
Peel the cucumbers, cut them into quarters, remove the seeds and slice coarsely. Boil in salted water till tender, drain, and put in a…
Consommé au Nouilles
(Clear Soup with Nouilles Paste.) Ingredients. Quarter of a pound of sifted Flour.
Pinch of Salt
Form a hole in centre of the flour, sprinkle in half a teaspoonful of salt. Break the egg in the hole, and work it with a little water…
Salt and Nutmeg
The stock should be made from beef and veal bones, well skimmed, but need not necessarily be clarified. The vegetables, after being washed…
Consommé au Ravioli (Clear Soup with small)
(Clear Soup with small Dumplings filled with Forcemeat.) Ingredients. Two ounces of cooked Chicken Meat.
One Yolk of Egg (Dessertspoonful of Cream)
Pound these ingredients well in a mortar, pass them through a wire sieve, season with a little salt, pepper, nutmeg, and chopped parsley…
Bisque de Homard
Half a pound of Lobster Shell.
One Onion
Celery. Herbs. Mace. Pound the shell (well cleaned) with the butter until quite fine. Put this into a stewpan to dissolve, then add flour…
One Duck
Two pounds of breast of Beef. A Shred into pieces of the same length and size one beetroot, leek, celery root, parsley and an onion; add to…
To Roast Venison
Buck venison is considered the finest, and is in season from June to the end of September. Doe venison is in season from October to…
Sauce Chasseur
One pint of good brown Sauce. Two ounces of Red Currant Jelly.
To Roast a Hare (Hares are in season)
Hares are in season from September to 1st March. Skin and paunch the hare, taking care not to break any of the intestines; wipe it well…
Stuffing for Hare
Parsley, Marjoram, Lemon Thyme, grated Lemon Peel, in equal quantities, two ounces.
One Anchovy (Chop up the suet liver)
Chop up the suet, liver, and a little shalot; wash and bone the anchovy and chop it also, and the parsley; mix all the ingredients together…
Roast Pheasants (Cock bird is considered)
The cock bird is considered the best; if young he has short blunt spurs, but if he is old they are long and sharp. Pheasants are in season…
Blackcock and Ptarmigan (Prepared and served the same)
are prepared and served the same as partridges. They are in season from 20th August till 10th December. Grouse are prepared and served in…
Roast Quails (Clean and remove the head)
Clean and remove the head and neck; truss as a fowl; rub them over with a little butter and tie a vine leaf over the breast of each bird…
Guinea Fowl (Truss and cook as a fowl only)
Truss and cook as a fowl, only tie a slice of bacon on the breast or else lard it. It will take about half an hour to roast. Dish it up on…
Roast Larks
These little birds are in season from November till March. These may be drawn or not, according to taste; arrange them all on a thin…
Woodcock, Snipe, and Plovers
These birds are in season from November till March. Pick them very carefully-do not draw them and truss them with the long beak through the…
Wild Duck, Teal, and Widgeon
These birds are in season from September to February. Clean, singe, and truss for roasting. Brush the birds over with melted butter, and…
Bigarade Sauce
Half a pint of good brown Sauce. The juice of one Orange and one Lemon.
One Shalot (Blade of Mace)
The juice of half a Lemon, and a little piece of Peel.
Salt and Cayenne (Skin a cold turkey or fowl)
Skin a cold turkey or fowl; take off the fillets of the breast and all the white meat from the wings, side bones, and merry-thought; put…
Chopped Parsley, Mushrooms, and Shalot
Breadcrumbs. Pick and clean a nice young partridge; cut it in half; leave on the legs, but cut off the toes. Press the leg towards the…
Nutmeg, Salt, and Pepper
Cut off the tops of the chestnuts and boil them for fifteen minutes; then skin them, put them into a saucepan, and cover them with stock…
High-Class Recipes
The bracketed titles under the French names of the Recipes are explanations, not translations, of the Recipes.