Four seasons cookery books

1 plump pheasant salt and pepper 2 tablespoons butter large slice side bacon 2 cup red wine little all-purpose flour 2 slices white bread 2 oz. liver paté Cran-apple relish Imperial/Metric 1 large cooking apple 2 tablespoons water 1 tablespoon soft brown sugar 7 teaspoon ground cloves 8 0z./225 g. cranberries 46 American 1 large baking apple 2 tablespoons water 1 tablespoon light brown sugar 7 teaspoon ground cloves 7 Ib. cranberries Cook the fennel in boiling salted water until just tender. Melt 1 0z./25 g. of the butter, add the flour and stir over moder- ate heat until well blended. Gradually add the milk and the stock cube dissolved in 4 tablespoons boiling water. Cook, stirring constantly, for 3 minutes. Add the lemon juice, chopped turkey and the fennel. Season to taste and reheat gently. Meanwhile melt the remaining butter and use to fry the almonds until golden brown, sprinkling with a pinch of salt. Serve the turkey mixture topped with the fried almonds. Season the bird inside and out with salt and pepper. Put half the butter inside the carcass, and cover the breast with the bacon. Stand on a trivet in a roasting tin. Melt the remaining butter and pour over the bird. Roast in a hot oven (450°F, 230°C, Gas Mark 8) for 10 minutes. Pour the wine over the bird, baste well, reduce heat to moderately hot (400°F, 200°C, Gas Mark 6) and return to the oven for a further 30 minutes, basting once during this time. Take the tin from the oven, remove bacon rasher, baste with the juices, dredge lightly with flour and baste again. Raise oven heat to hot (450°F, 230°C, Gas Mark 8) return the tin and continue roasting for a further 10 minutes. Trim crusts from bread and fry or toast then spread with the pdaté. Serve the pheasant on this, surrounded by game chips and Brussels sprouts. Note: Ask the poulterer for three tail feathers. Cut to an even length and ar- range at the tail end to disguise the legs. Peel, core and slice the apple roughly into a small saucepan. Add the water and cook over low heat until reduced to a pulp, add the sugar, cloves and cranberries and con- tinue. cooking for a further few minutes until the cranberries burst. Stir well and cool. Serve with Raised game pie. a a a - Raised game pie Imperial/Metric pastry: 12 0z./350 g. plain flour > teaspoon salt 4 0z./125 g. lard z pint/15 dl. water 1 egg yolk filling: 1 pheasant or 2 partridges, boned 8 0z./225 g. lean pork, diced salt and pepper i teaspoon ground nutmeg 3 pint/3 dl. liquid aspic jelly American pastry: 3 cups all-purpose flour teaspoon salt cup lard cup + 2 tablespoons water 1 egg yolk filling: 1 pheasant or 2 partridges, boned 4 |b. lean pork, diced salt and pepper ; teaspoon ground nutmeg 1 tablespoon unflavoured gelatin dissolved in 12 cups chicken broth NIH NIH NI Sieve the flour and salt into a warm bowl, and rub in 1 0z:/23-g. of the fat; Place the remaining fat and water in a saucepan and heat until the fat melts. Pour into the flour with the egg yolk and beat with a wooden spoon until well blended. Knead the dough quickly on a lightly floured surface until it becomes a smooth round ball. Use the pastry while warm. Roll out two-thirds of the pastry and use to line a spring form raised pie mould. Cut the game into small pieces and layer in the pastry case with the pork, adding salt, pepper and nutmeg to each layer. Roll out remaining pastry to make a lid and seal the edges well together. Make a hole in the centre and decorate with pastry trimmings. Bake in a moderately hot oven (400°F, 200°C, Gas Mark 6) for 30 minutes then lower heat to moder- ate (350°F, 180°C, Gas Mark 4) for a further 2-23 hours. Cover with grease- proof paper after 1 hours cooking. Re- move mould and cool pie. Pour in the liquid aspic jelly and allow to set.