Cassell's dictionary of cookery

quarter of a pound of pipe macaroni into a saucepan of boiling stock, and let it simmer till it is tender, but unbroken. Drain, and lay it at the bottom of a deep dish, and on it place a layer of game (either partridges, pheasants, or grouse), cut into neat joints, and stewed until they are three-parts cooked. A few sHces of raw, lean ham should be put amongst the game, together with a few chopped mushrooms. Season with pepper and salt. Place a layer of macaroni on the top, grate over it a little Parmesan cheese, and put little lumps of butter here and there. Pour some good gravy, mixed with cream or new milk, over the whole; cover with a good crust, and bake in a moderate oven. Before serving, add a little more boiling gravy, and milk if required. Time to bake, about one hoiu\ Sufficient, a pie made with one large or three small birds, and a quarter of a pound of macaroni, for six persons. Probable cost, imcertain. GAM ( 238 ) GAM Game, Black (a la Eoyale). — Pick, draw, and singe a black cock (this must be done carefully, as the skin is easily broken). Truss it like a pheasant, lay it before a clear fire, baste it plentifully with butter, and, when sufficiently cooked, serve it on a slice of toast which, after BLACK GAME. being flavoured with lemon -juice, has been placed in the tMpping-tin under the bird for some minutes. Garnish with water-cresses and some forcemeat balls, made of game. Good gravy should be sent to table with it. This bird should not be cooked until it gives decided indications of being ready for it. Time, about thre(3-quarters of an hour to roast. Sufficient for two or three persons. Probable cost, 5s. the brace. Seldom offered for sale. Game, Crum.bs for.— Take the crumbs of a stale roll, grate it very finely, put the crumbs into a stewpan, with one ounce of fresh butter. Place thom on a slow fire, and move them about with a wooden spoon till they are a bright brown. Put them on a sieve to drain, and hand them round on a separate dish. They are especially required when the game is rather high. Time, a few minutes to brown. Game Curry. — Take one or more wild birds, according to the size of the dish you require. Cut them into convenient-sized joints, rather small than large, and fry these in hot butter till lightly browned. Score the joints slightly in one or two places, place a little cun-y-powder in each opening, and squeeze over it the juice of a lemon. Cover the joints with good bro-^-n gravy, and let them simmer gently for twenty minutes. Allow a table-spoonfui of ciiri-y -powder, a dessert- spoonful of the pounded kernel of a cocoa-nut, a dessert-spoonful of finely-chopped acid apples, and a pint of nicely-flavoured gravy to eveiy pound of meat. Simmer a quarter of an hoiu- longer. Serve with rice round the dish. Probable cost, uncertain. Sufficient, one modc- rate-.sized bird for two persons. Game, Essence of. — Take the remains of cold game. Ui\-ide them into small pieces, and put tliem into a saucepan with two or three ounces of butter, four shallots, finely •minced, a sprig of thyme and basU, three cloves, and six peppercorns. Fry gently until they are brightly browned, then add a pint of stock,