A second Dudley book of cookery and other recipes

Two ounces of butter warmed, one dessertspoonful of mustard (dry), one tablespoonful of flour, one tablespoonful of Harvey sauce, one tablespoonful of Worcester sauce, pepper and salt. Mix well and dip in egg and breadcrumbs. Pour over the joints, and butter well and place under grill in a tin to brown. Serve the pulled pheasant and the grill in separate dishes. This is excellent, either for breakfast or luncheon. % SALMIS OF PHEASANT TT> OAST the pheasant, keeping it moderately Av underdone. Quickly cut into eight pieces two legs, two wings (separated from the pinions), and the breast cut into four lengthwise. Skin the pieces and trim them neatly and keep them at a temperate heat in a covered vegetable pan, with a small quantity of burnt brandy and a little clear, melted meat glaze. Pound the carcase and the trimmings and add to them half a bottle of red wine (almost entirely reduced), three chopped shallots and a few mignonette peppers. Add one quarter of a pint of good Espagnol sauce ; cook for ten minutes and then strain through a strainer. Reduce this sauce to about one-third and remove all scum ; strain it once more through a close strainer ; add a small quantity of butter and pour the sauce over the pieces of pheasant, to which add a finely sliced truffle and six grooved mushroom heads. Some croutons fried in butter can be placed round the salmis, if liked. This dish should be very quickly prepared and served, so that it should be eaten very hot and not allowed to stand. « SALMIS OF WILD DUCK THIS should be prepared and served in the same way as Salmis of Pheasant ; also Salmis of Woodcock. Only in the case of Woodcock, the bird’s intestines should be added to the sauce, and the meat should be kept rather underdone. SALMIS OF PLOVERS T3R0CEED in the same way as for Salmis of Duck, adding about twelve preserved mushrooms, cut into slices or chopped coarsely, and omitting the olives. The dish should be garnished with bread croutons brushed over with meat glaze. WILD DUCK AMERICAINE OTUFF a wild duck with soaked bread, well ^ buttered and well seasoned ; braise it and serve it with a brown sauce made with the neck, giblets, wings and liver of the duck. Add some chopped shallots, fried in butter, seasoning and port wine. The duck should not be overcooked. STUFFED WILD DUCKS T) RAISE some wild ducks and stuff with a -L* mixture of minced game and chopped mushrooms. Serve with a game sauce, into which a little red-currant jelly has been incorporated. % BRAISED PARTRIDGES WITH CABBAGE r 1 1W0 or three partridges, two small cabbages, one carrot, one onion, eight ounces of salt pork or fat bacon, three cloves, a bouquet garni, one glass of white wine, one and a half pints of rich stock, one gill of Espagnol sauce, salt, pepper, nutmeg and two ounces of dripping. Singe, draw and wipe the birds, and truss them with their wings turned inwards. Put them in a roasting tin ; cover with dripping and roast for ten minutes ; take up and drain. Wash the cabbages, cut into quarters ; remove the stalks ; cook for ten minutes in salted water and drain.