German cookery for the English kitchen

Chop up the bones quite small and boil for an hour with onions, carrots, turnips, celery, lemon peel and peppercorns in a quart of water, till the broth is reduced to I pint in quantity. Brown the flour, mix it smoothly with a little cold water and boil it with this hare broth for 10 minutes. Strain through a sieve, stir in half a teaspoonful of Meat Extract, and add it to the gravy in which the hare has been roasted. 72 Wild und GeflUgeL Chop up the mushrooms finely (if fresh ones are used^ warm them through in a little butter), and add them to the gravy, with the red wine, flavouring with cayenne, lemon juice and a little sugar. Bring to the boil. The meat of the front legs should then be pounded in a mortar and added to this sauce, which must not be allowed to boil any longer. Place in it the slices of hare and serve. Garnish the dish with little crescents of pastry, baked a delicate brown. Gebratene Rebhuhner. (Roast Partridges.) For 6 Persons. Time ofPreparation: 2 hours. 2 young partridges. 6 oz. butter. \ pint stock. Salt. \ pint sour cream. A little flour. 4 oz. bacon. Pluck, draw and singe the birds, wash in cold water, dry with a cloth and rub over with salt. Tie thin slices of bacon round them and place in the baking tin, in which the butter has first been browned. Roast for about I to I hour, basting continually, and adding alternately the stock (for which may be substituted Liebig's Meat Extract dissolved in water), and cream. i When done, take out, strain the gravy and serve with ^ them. The birds may be carved in the kitchen, the pieces being arranged in the centre of the dish and round them a border of macaroni with tomato puree, or little potato dumplings, first boiled and then fried. (See recipe : Kartofielklosse, page 22.) Rebhuhn-Potrafka. (Partridge Potrafka.) Prepare as Duck Potrafka {see recipe, page 82), allowing 3 partridges to 6 persons. An excellent dish. Game and Poultry. 73 Rebhahn-Salmi. (Salmi of Partridge.) For 6 Persons* Time of Preparation : 3 J hours. 4 partridges roasted without ] I pint water. cream. \ teaspoon ful Liebig's Meat \ pint strong brown " Grund- Extract. sauce." I oz. chopped onions. I gill red wine. I oz. German breadcrumbs I apple. (Schwarzbrot). A little sugar. Peppercorns. Lemon juice. Roast the partridges according to above recipe, allow them to cool, then remove the meat from the bones and cut up three-quarters of it into small dice. Pound the rest in a mortar. Chop up the bones and boil them for half an hour in a pint of water, with an apple, onions, a little sugar and peppercorns. Strain through a sieve, stir in the Meat Extract and the breadcrumbs and add to the gravy in which the partridges have been roasted, mixed with the brown sauce, prepared according to recipe on page 55- Flavour with wine, lemon juice and salt, boil up and stir in first the pounded meat and then the sliced meat. The addition of truffles is a great improvement. Garnish with little crescents of pastry, baked a delicate brown. Fasan. (Pheasant.) Prepare in the same manner as partridge, either roasted or as Salmi. Gesohmopte junge Hiihner. (Braised Chickens.) For^ Persons. Time of Preparation : i^ to 2 hours. 2 chickens, or I capon. 4 oz. butter. Parsley. A teaspoonful potato flour. Salt. 74 Wild und GeflUgeL Truss, wash, and dry the chickens. Rub over well^ both inside and out, with salt and dredge with flour, placing inside each bird a piece of butter and several sprigs of parsley. Brown 4 oz. butter in a saucepan, place in it the chickens and baste till brown on all sides. Then braise, adding water from time to time. When the birds are done, take out, and thicken the