Cassell's dictionary of cookery

Moor Game, Broiled. — Truss the birds firmly, and divide them down the back ; flatten the breast, and bruise the leg. Season with cayenne, white pepper, and salt. Put them MOO (428) MOR into a stewpan with plenty of butter. Close the lid, and simmer for fifteen or twenty minutes. Take them out, and finish on the gridiron. Serve with a sauce as follows: — Chop some shallot and a little parsley together, stew them both in a small quantity of stock ; add vinegar and pepper. Time, eight to ten minutes to broil. Moor Game Pie.— Season the birds highly with cayenne, black pepper, and salt. Any other seasoning will rob them of their native flavour. They may be divided or not, according to size. Small birds are best whole. Boil down any trimmings for gravy. Put this, with some good beef gravy, into a pie-dish, and lay in the birds with bits of butter over them ; or a rump-steak, well seasoned, may be laid in the bottom of the pie-dish, with the gravy from the trimmings. Cover with a puff paste and bake, but do not overdress it. If the pie is to be eaten hot, a little melted butter, mixed with a glassful of claret, and the juice from a lemon may be poured into it through a funnel ; but for a cold pie this is not necessary. Time, three-quarters to one hour to bake. Probable cost, exclusive of fowl, 2s. Moor Game, Roasted.— Cut off the head, wipe out the inside, and truss like a fowl. Plenty of butter to baste and a quick fire are indispensable. If overdone, moor game are spoiled. Serve them on buttered toast soaked in the dripping-pan, with plain melted butter thrown over" them, or, if preferred, a gravy and bread sauce. The delicious aroma of the moor fowl is lost if other seasoning than pepper and salt be given it. Fine bread-crumbs, toasted with butter to a light brown, should accompany this dish. Time, half an hour or more. Probable cost, 2s. 6d. to 3s. 6d. the brace. Sufficient, two for a dish. Moor Game Salad (a la Soyer). — Put a slight layer of butter round a dish, by means of which secure a border of hard-boiled eggs. Cut into four, lengthways, taking off the hp to make them stand. Fill the dish with a seasonable fresh salad ; garnish the egg-border tastefully, with beetroot, fillets of anchovies, or gherkins. For the sauce observe the following instructions : — Take two table-spoonfuls of finely-chopped shallots, two of pounded sugar, the yolks of two eggs, two table-spoonfuls of chopped tarragon and chervil, a salt-spoonful of white pepper, two of salt, twelve tablespoonfuls of salad-oil (which should be very gradually mixed), and three of chilli vinegar. When mixed keep it on ice until wanted, and when ready to serve add haK a pint of whipped cream. Pour a little of the sauce over the salad. Arrange the inferior parts of three roast grouse on the top, over which pour more sauce, and continue to place the joints in a pyramidal form with the sauce, until all be well used up. Mr. Soyer considered this salad " better adapted to gentlemen than ladies." Moor Gam.e Soup.— Take the pot-liquor of a boiled turkey ; add any inferior parts of game, with the gizzards, crops, and Livers, and boU it until reduced to two quarts ; then strain. Skin the birds, and cut them into neat pieces ;