Boudins.— One half partridge, one ounce butter, one ounce
flour, one gill stock, six truffles, two eggs, one table-spoonful
cream, one tea-spoonful salt, one quarter tea-spoonful pepper✪ Boudins.
Remove from the partridge all skin and bone, chop it
finely, then pound it in a mortar. Melt in a sauce-pan the
butter, stir well into it the flour, then add by degrees the
stock ; continue to stir until the mixture boils, then take the
sauce-pan from the fire. Add now the salt and pepper, also
the cream and the pounded partridge ; mix all thoroughly
together, then drop in the yolks of eggs. Return the sauce-
pan to the fire, and stir all together until the yolks of eggs
are set. Turn the mixture out on a plate, and let it get
quite cold. While it is cooling, wash well the truffles and
place them in a sauce-pan, cover them with cold water, and
82 MEATS.
boil them ten minutes. When boiled, chop the truffles finely,
and add them to the cold mixture. Divide the mixture into
small pieces, roll each into a pear shape, dip them in the whites
of eggs, roll them in the bread crumbs, and fry to a pale
brown in hot fat.
Jugged Hare. — One hare, two table-spoonfuls of flour,
three ounces of butter, one Bermuda onion, six cloves, one
half pint of brown stock, one tea-spoonful of salt, one half
salt-spoonful of pepper, one dessert-spoonful of mushroom
catchup, one dessert-spoonful of Worcestershire sauce.
When the hare is caught, skin and clean it ; dip a towel in
boiling water, and wipe it carefully over to remove the loose
hah*s. Dry the animal then thoroughly, and cut it into con-
venient pieces.
Put the flour upon a plate, and roll each piece of meat
until entirely covered in this. Melt in a frying-pan the
butter, and placing the pieces of hare into it, fry each one
until brown upon both sides.
Place now in a stone jug or jar the stock, catchup, and
Worcestershire sauce ; season these with the pepper and salt,
and then pack the pieces of hare with this mixture into the
jug. Cover the jug to confine the steam, and placing it in
a large sauce-pan of boiling water, let it cook therein for
three hours.
While the hare is being jugged, a large platter should be
covered with a flaky crust (see page 195), and this baked
in the oven half an hour ; and when the hare is done, the
pieces thereof should be taken from the jug and placed upon
the prepared platter, and such gravy as may have gathered
in the jug should be poured over all.
NOTE. — If a stone jug be not available for this use, a stone jar of
suitable size may be substituted.
Roast Pheasant. — One pair of pheasants, one quarter of
a pound of butter, one tea-spoonful of salt, one half tea-
spoonful of pepper, six table-spoonfiils of bread crumbs, one
table-spoonful of chopped parsley.
PARTRIDGE PIE. 83 ✪ Roast Pheasant
Page 60 · 3 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boudins.— One half partridge, one ounce butter, one ounce flour, one gill stock, six truffles, two eggs, one table-spoonful cream, one tea-spoonful salt, one quarter tea-spoonful pepper.
Remove from the partridge all skin and bone, chop it finely, then pound it in a mortar. Melt in a sauce-pan the butter, stir well into it the flour, then add by degrees the stock ; continue to stir until the mixture boils, then take the sauce-pan from the fire. Add now the salt and pepper, also the cream and the pounded partridge ; mix all thoroughly together, then drop in the yolks of eggs. Return the saucepan to the fire, and stir all together until the yolks of eggs are set. Turn the mixture out on a plate, and let it get quite cold. While it is cooling, wash well the truffles and place them in a sauce-pan, cover them with cold water, and
boil them ten minutes. When boiled, chop the truffles finely, and add them to the cold mixture. Divide the mixture into small pieces, roll each into a pear shape, dip them in the whites of eggs, roll them in the bread crumbs, and fry to a pale brown in hot fat.
Jugged Hare. — One hare, two table-spoonfuls of flour, three ounces of butter, one Bermuda onion, six cloves, one half pint of brown stock, one tea-spoonful of salt, one half salt-spoonful of pepper, one dessert-spoonful of mushroom catchup, one dessert-spoonful of Worcestershire sauce.
When the hare is caught, skin and clean it ; dip a towel in boiling water, and wipe it carefully over to remove the loose hah*s. Dry the animal then thoroughly, and cut it into convenient pieces.
Put the flour upon a plate, and roll each piece of meat until entirely covered in this. Melt in a frying-pan the butter, and placing the pieces of hare into it, fry each one until brown upon both sides.
Place now in a stone jug or jar the stock, catchup, and Worcestershire sauce ; season these with the pepper and salt, and then pack the pieces of hare with this mixture into the jug. Cover the jug to confine the steam, and placing it in a large sauce-pan of boiling water, let it cook therein for three hours.
While the hare is being jugged, a large platter should be covered with a flaky crust (see page 195), and this baked in the oven half an hour ; and when the hare is done, the pieces thereof should be taken from the jug and placed upon the prepared platter, and such gravy as may have gathered in the jug should be poured over all.
NOTE. — If a stone jug be not available for this use, a stone jar of suitable size may be substituted.
Roast Pheasant. — One pair of pheasants, one quarter of a pound of butter, one tea-spoonful of salt, one half teaspoonful of pepper, six table-spoonfiils of bread crumbs, one table-spoonful of chopped parsley.
PARTRIDGE PIE. 83
Records on this page
BoudinsRoast PheasantPartridge Pie