7. Game Pie may be a perfect oUa podrida ; but the lines are the same throughout. The fillets should be removed from the birds, and if it is necessary to use the legs, the bones should be removed. All the bones should be broken up (save duck-bones. 294 The Complete Indian wliich give a fishy taste) and put on to boil for jelly A sheen’s ti otter or two may be added if it is not likely to\e' stiff enouil. ft should be heavier than usual fo^r aspic jelliel £iv e fillets in a large pie-dish^ season with pepper‘d salt sliced of'Co.rFi;i crust Bake for hqlfn ^ if* ' plain flour-and-water drLsthe ^ v a V contents to ?if Lidv^^ livpr fn mushrooms with ielfv Tl p£ n hard-boiled eggs, the interstices filled itn jell}. Ihen a layer of game custard made bv recine in S? rmmi£n£ts^*’-V/ quantity of milk or cream, en moie fillets^ jelly, &c., seasoning throughout highly with p pper and salt. Cover with a good crust and bake. ^AVtien it comes out of the oven, fill to the brim (with a funnel through the central hole always left in meat pies) with stiff melted jelly ^’"'^‘^ftards or quenelles should be very 1-m, mafie with the imunded raw meat, and just a little milk or^ stock and cooked in a big mould, then sliced. ’ V. d ^1? Temne.-To IG units of game meat, passed aw through a mincing machine, add 4 units minced game liver, and 12 of really good dripping, 4 of lean liam. Pound and rub through a coarse sieve, season with salt, pepper, and thyme. Line' a covered pie-chsh or terrnie with this farce, then fill up with a ayer of filleted game and chopped eggs, mushrooms, &c., and a layer of farce, moistening occasionally with good stock or a little white wine. W hen the terrine is full, cover with atta paste✪ Game Terrine, stand in boiling water, and steam for two hours. Remove the paste and pour reduced aspic over the top of the pie. 9. Game k la Paysanne.— Cut up the game, put into a saute pan M'lth 2 units olive oil, 3 sliced onion.s, and some herbs ; fry for ten minutes. Add the fillets of G Norwegian anchovies, and 5 units sheiry. Reduce. Ihen add 15 units espagnol sauce✪ Game à la Paysanne, and simmer for three-quarters of an hour. Dish in a border of potatoes with braised olives or a mace'doine of vegetables. 10. Hare.--Indian hare is apt to be tasteless, especially when roasted plain in the English fashion. The practice, too, of hufa/, or cutting the throat, in deference to religious customs, makes it almost impossible to get good hare soup in India, as little, if any, blood remains in the body. Hare, however, makes most e.xcellent quenelles, soufflees, and custards. I hese should he decorated with red currant jelly, and served with a strong unthickened consomme sauce made of the hones. 11. Hare {German fashion).— ^km the hare and cut off the Housekeeper and Cook 295 fore-part just by the shoulder, leaving the hind legs and back only Stuff with a liver, bacon, bread-crumb, and herb forcemeat, and lard the fillets and legs with bacon. Place it m a stewpan wi units of thick sour cream, of vinegar 8 of claret some f ait, and put in the oven. Continue to baste with this till done. ^ ^n e move and add 2 more units of wine✪ Hare (German Fashion) to the sauce and 1 of cuii ant iellv, which pour over the hare, and serve. Jt will take about thiee- quarters of an hour to cook. This is the very best way of dressing hare.

AI-modernized reading of the original text

7. Game Pie may be a perfect olla podrida; but the lines are the same throughout. The fillThe fillets should be removed from the birds, and if it is necessary to use the legs, the bones should be removed. All the bones should be broken up (save duck-bones, which give a fishy taste) and put on to boil for jelly. A sheep's trotter or two may be added if it is not likely to be stiff enough. It should be heavier than usual for aspic jellies. Give the fillets in a large pie-dish, season with pepper and salt, sliced small, with a plain flour-and-water crust. Bake for half an hour. Dress the contents to the pie with liver, mushrooms, hard-boiled eggs, the interstices filled with jelly. Then a layer of game custard made by recipe in some quantity of milk or cream, then more fillets, jelly, &c., seasoning throughout highly with pepper and salt. Cover with a good crust and bake. When it comes out of the oven, fill to the brim (with a funnel through the central hole always left in meat pies) with stiff melted jellyelly ^’"'Custards or quenelles should be very light, made with the pounded raw meat, and just a little milk or^ stock and cooked in a big mould, then sliced. ’ 8. Game Terrine.— To 16 units of game meat, passed through a mincing machine, add 4 units minced game liver, and 12 of really good dripping, 4 of lean ham. Pound and rub through a coarse sieve, season with salt, pepper, and thyme. Line' a covered pie-chsh or terrnie with this farce, then fill up with a ayer of filleted game and chopped eggs, mushrooms, &c., and a layer of farce, moistening occasionally with good stock or a little white wine. When the terrine is full, cover with atta paste, stand in boiling water, and steam for two hours. Remove the paste and pour reduced aspic over the top of the pie. 9. Game à la Paysanne.— Cut up the game, put into a sauté pan with 2 units olive oil, 3 sliced onion.s, and some herbs ; fry for ten minutes. Add the fillets of 6 Norwegian anchovies, and 5 units sherry. Reduce. Then add 15 units espagnol sauce, and simmer for three-quarters of an hour. Dish in a border of potatoes with braised olives or a macédoine of vegetables. 10. Hare.— Indian hare is apt to be tasteless, especially when roasted plain in the English fashion. The practice, too, of halal, or cutting the throat, in deference to religious customs, makes it almost impossible to get good hare soup in India, as little, if any, blood remains in the body. Hare, however, makes most excellent quenelles, soufflees, and custards. These should be decorated with red currant jelly, and served with a strong unthickened consomme sauce made of the hones. 11. Hare (German fashion).— Skin the hare and cut off the Housekeeper and Cook fore-part just by the shoulder, leaving the hind legs and back only. Stuff with a liver, bacon, bread-crumb, and herb forcemeat, and lard the fillets and legs with bacon. Place it in a stewpan with 6 units of thick sour cream, 2 of vinegar, 8 of claret, some salt, and put in the oven. Continue to baste with this till done. Remove and add 2 more units of wine to the sauce and 1 of currant jelly, which pour over the hare, and serve. It will take about three-quarters of an hour to cook. This is the very best way of dressing hare.

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Game TerrineGame à la PaysanneHare (German Fashion)

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