22. Snipes au Gratin. — Take the livers of other birds or chickens (livers should always be kept, as they are invaluable for game pies, &c.), and make a forcemeat witli the trail of tlie snipes you are to use, and bacon. Place a border of tliis about 1 inch thick in a flat dish. Split as many snipes as you require into halves, fill them with forcemeat, and arrange them on the border. Fill up the spaces with forcemeat until the border looks compact, sprinkle with bread- crumbs, and moisten with melted butter. Bake for twenty minutes, and serve with French beans dressed in the centre. The snipes may first be half roasted, but then the baking should be for ten minutes only. 2.3. Sand Grouse. — An excellent bird if kept long enough. It is better to risk over-keeping, or even to remove the legs and back, which are the first to taint, than cook an under-kept sand grouse. AFell hung, it should be treated as grouse, and served on buttered toast with gravy round, and fried bread-crumbs✪ Snipes au Gratin in one sauce-boat and bread sauce in another. Like all roast game, sand grouse should be constantly basted and well frothed with flour and butter before sending to table. 24. Tickle Gummy. — Into an all-hlame pan — that is to say, an enamelled iron stew]>an with two handles and a cover — place as many game bones as it will contain, 8 units of lean bacon, 2 cloves of garlic, a bunch of lierbs, half a lemon in slices, 3 units sugar, and a high seasoning of spices. Fill up with a bottle of claret and 1 of good stock. Stew for hours as for stock. Strain, salt to taste, and use as the foundation sauce of a general stew, or oUa podrida of all kinds of game. Every day some new addition should be made to it ; and if no vegetables are ))ut in, and the stew is heated up every day. 298 The Indian Housekeeper and Cook it will keep good for a month. It is very useful in camp, as it may be eaten cold or hot. Tomato conserve is a great improvement ^ , tasteless as a rule, and the chops are the best part. The only way to hang venison in India is to envelop it in an ««a paste to prevent it drying up ; hut in this case the paste must be changed at first every two, afterwards every day. It is best baked in an oven m a closed dish, with slices of suet laid over it. Ueer s liver is much liked by some, but it is too strong for most people. It can, however, be used in moderation for flavouring forcemeat for pies, billet of venison done like the hare (No. 9) is excellent. So are cutlets of venison made like cutlets of beef. ^ 26. Wild Geese are intractable birds for the most part, refus- iiig to part with their natural fishiness, and in consequence they should never be put in a pie, as they may spoil the whole. Some- times, however, you get an excellent grey goose, which does well with apple .sauce, and better in a salmi next day, that is, sliced and just warmed through in a good brown sauce made of game hones thickened M'lth cornflour, and made piquante with lemon juice, cayenne, and a little wine. CHAPTER XXXIII HOT PUDDINGS

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

22. Snipes au Gratin. — Take the livers of other birds or chickens (livers should always be kept, as they are invaluable for game pies, &c.), and make a forcemeat witli the trail of tlie snipes you are to use, and bacon. Place a border of tliis about 1 inch thick in a flat dish. Split as many snipes as you require into halves, fill them with forcemeat, and arrange them on the border. Fill up the spaces with forcemeat until the border looks compact, sprinkle with bread- crumbs, and moisten with melted butter. Bake for twenty minutes, and serve with French beans dressed in the centre. The snipes may first be half roasted, but then the baking should be for ten minutes only. 2.3. Sand Grouse. — An excellent bird if kept long enough. It is better to risk over-keeping, or even to remove the legs and back, which are the first to taint, than cook an under-kept sand grouse. AFell hung, it should be treated as grouse, and served on buttered toast with gravy round, and fried bread-crumbs in one sauce-boat and bread sauce in another. Like all roast game, sand grouse should be constantly basted and well frothed with flour and butter before sending to table. 24. Tickle Gummy. — Into an all-hlame pan — that is to say, an enamelled iron stew]>an with two handles and a cover — place as many game bones as it will contain, 8 units of lean bacon, 2 cloves of garlic, a bunch of lierbs, half a lemon in slices, 3 units sugar, and a high seasoning of spices. Fill up with a bottle of claret and 1 of good stock. Stew for hours as for stock. Strain, salt to taste, and use as the foundation sauce of a general stew, or oUa podrida of all kinds of game. Every day some new addition should be made to it ; and if no vegetables are ))ut in, and the stew is heated up every day. 298 The Indian Housekeeper and Cook it will keep good for a month. It is very useful in camp, as it may be eaten cold or hot. Tomato conserve is a great improvement ^ , tasteless as a rule, and the chops are the best part. The only way to hang venison in India is to envelop it in an ««a paste to prevent it drying up ; hut in this case the paste must be changed at first every two, afterwards every day. It is best baked in an oven m a closed dish, with slices of suet laid over it. Ueer s liver is much liked by some, but it is too strong for most people. It can, however, be used in moderation for flavouring forcemeat for pies, billet of venison done like the hare (No. 9) is excellent. So are cutlets of venison made like cutlets of beef. ^ 26. Wild Geese are intractable birds for the most part, refus- iiig to part with their natural fishiness, and in consequence they should never be put in a pie, as they may spoil the whole. Some- times, however, you get an excellent grey goose, which does well with apple .sauce, and better in a salmi next day, that is, sliced and just warmed through in a good brown sauce made of game hones thickened M'lth cornflour, and made piquante with lemon juice, cayenne, and a little wine. CHAPTER XXXIII HOT PUDDINGS

The complete Indian housekeeper & cook