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Game Cutlets

Take any cold cooked game and cut the flesh into dice. Soak a third of an ounce of gelatine for an hour and a half in a breakfast cupful of water. Put two tablespoonfuls of butter into a fryingpan; when it is hot add one tablespoonful of flour, mix well until brown and quite smooth, add a pint of rich stock, one egg, four cloves, a tablespoonful of onion juice, and salt and pepper to taste; simmer for ten minutes and pour it over the game. Return all to the pan and simmer for a quarter of an hour longer. Beat one egg in a basin, add it to the gelatine, stir it into the mixture and remove from the fire at once. Put the pan into a larger one with cold water so that it will cool, stirring well. When cold, turn the mixture into a shallow bakingdish smoothing it to about an inch in thickness and set it on the ice to get hard; cut it into cutlet shapes with a knife that has been dipped in water, then place the dish in another one of warm water to loosen the cutlets from the bottom. Prepare one quart of game forcemeat, cover the cutlets over with it and return them to the ice again. Beat two eggs in a basin, remove the cutlets from the ice and cover them over with the eggs and afterwards with breadcrumbs; put two or three at a time into a frying basket, plunge them into boiling fat and fry for two minutes; take them out, drain and put them on brown paper until drained. Stick a bone in the end of each, garnish it with a paperfrill, arrange the cutlets in a circle on a dish, and serve with parsley.