good gravy. Beef, — the tender undercut, or rib-meat, — forms the best basis you can devise : it should be cut up into collops, as I have frequently said before, and strips of bacon should be rolled round them. Or you can use the blade-bone collops of good mutton just described, or the neck cutlets ; each cutlet should be trimmed neatly, with a strip of bacon wrapped round it. Excellent gravy can be obtained from the scraps left after trimming the beef or the cutlets, the remnants of the birds not wanted in the pie, and a pound of gravy meat, with the usual vegetables, and other flavouring ingredients often describ- ed. A little wine is almost a sine qua non with these game birds : Madeira, sound brown sherry, or any white wine — of which a glass is quite enough. A good " Game pie'^ is a capital thing for the luncheon, or breakfast party. Snipe, quails, partridges, hares, pigeons, teal, wild duck, &c., &c., can be thus disposed of most advantageously : they must be assisted by tender beef, or good mutton collops ; slices of bacon, of ham, or of Bologna sausage must be introduced, and the gravy must be very attentively composed. A forcemeat made thus will be found undeniably valuable✪ Snipe Pie : — take the livers of all the game composing the pie, and make the composition de- scribed elsewhere as "/oie-grras forcemeat," truffles and all, using the game livers instead of that of a calf. When ready, you can use it as follows : — spread a layer of it over the bottom of the pie-dish, and up the sides also : what remains should be introduced here and there amongst the layers of meat during the packing operations. As the game must be honed in the case of this particular dish, we shall have to mash all the bones with the pestle, and throw them into our stock-pot. Take a pound and a half of gravy beef, the mashed game bones, a bacon or ham bone, (or a few slices of either) two sheep's feet cut up, and the vegetables generally used in soup-making, with a, 282 CULINARY JOTTINGS FOR MADRAS. bouquet of sweet herbs, a clove of garlic, a little mixed spice, a dozen pepper corns, a little caramel for colouring, and salt to taste, and make the very richest gravy in the style of " aspic jelly" stock. Menu No. 9. Instead of tarragon vinegar, add to the broth which you get after straining, one glass of Madeira, or fruity sherry, a tea- spoonful of reduced vinegar, one table-spoonful of red currant jelly, and half a wine-glass of mushroom ketchup, boil the gravy up again, and then set it to get cool prior to its being poured into the pie. The game of which the pie is to be made should be carefully honed, and if of a large kind, cut up into neat pieces ; skin, scraps, and trimmings should be cast into the stock-pot with the mashed bones. Arrange the meat when trimmed satisfactorily upon a large flat dish, dredge it over with flour, and give it a dusting of ^' spiced pepper^* which ought to be specially prepared for the occasion. After having rubbed the pie- di.sh well with a shallot, spread the thin coating of force- meat over the bottom of it, and up the sides, as already mentioned. Next, place a good layer of tender beef, or m.utton collops, each rolled round a slice of bacon, over the forcemeat at the bottom of the dish, and then go on packing the game meat, with slices of ham, bacon, or Bologna sausage, dotted in here and there, and frequent dustings of

AI-modernized reading of the original text

good gravy. Beef, — the tender undercut, or rib-meat, — forms the best basis you can devise : it should be cut up into collops, as I have frequently said before, and strips of bacon should be rolled round them. Or you can use the blade-bone collops of good mutton just described, or the neck cutlets ; each cutlet should be trimmed neatly, with a strip of bacon wrapped round it. Excellent gravy can be obtained from the scraps left after trimming the beef or the cutlets, the remnants of the birds not wanted in the pie, and a pound of gravy meat, with the usual vegetables, and other flavouring ingredients often described. A little wine is almost a sine qua non with these game birds : Madeira, sound brown sherry, or any white wine — of which a glass is quite enough. A good " Game pie'^ is a capital thing for the luncheon, or breakfast party. Snipe, quails, partridges, hares, pigeons, teal, wild duck, &c., &c., can be thus disposed of most advantageously : they must be assisted by tender beef, or good mutton collops ; slices of bacon, of ham, or of Bologna sausage must be introduced, and the gravy must be very attentively composed. A forcemeat made thus will be found undeniably valuable : — take the livers of all the game composing the pie, and make the composition described elsewhere as "foie-gras forcemeat," truffles and all, using the game livers instead of that of a calf. When ready, you can use it as follows : — spread a layer of it over the bottom of the pie-dish, and up the sides also : what remains should be introduced here and there amongst the layers of meat during the packing operations. As the game must be boned in the case of this particular dish, we shall have to mash all the bones with the pestle, and throw them into our stock-pot. Take a pound and a half of gravy beef, the mashed game bones, a bacon or ham bone, (or a few slices of either) two sheep's feet cut up, and the vegetables generally used in soup-making, with a, bouquet of sweet herbs, a clove of garlic, a little mixed spice, a dozen pepper corns, a little caramel for colouring, and salt to taste, and make the very richest gravy in the style of " aspic jelly" stock. Menu No. 9. Instead of tarragon vinegar, add to the broth which you get after straining, one glass of Madeira, or fruity sherry, a teaspoonful of reduced vinegar, one table-spoonful of red currant jelly, and half a wine-glass of mushroom ketchup, boil the gravy up again, and then set it to get cool prior to its being poured into the pie. The game of which the pie is to be made should be carefully honed, and if of a large kind, cut up into neat pieces ; skin, scraps, and trimmings should be cast into the stock-pot with the mashed bones. Arrange the meat when trimmed satisfactorily upon a large flat dish, dredge it over with flour, and give it a dusting of "spiced pepper" which ought to be specially prepared for the occasion. After having rubbed the pie-dish well with a shallot, spread the thin coating of forcemeat over the bottom of it, and up the sides, as already mentioned. Next, place a good layer of tender beef, or m.utton collops, each rolled round a slice of bacon, over the forcemeat at the bottom of the dish, and then go on packing the game meat, with slices of ham, bacon, or Bologna sausage, dotted in here and there, and frequent dustings of

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