Harper's cook book encyclopædia

Game, To Devil. — Some hours before this dish is wanted the flesh should be rather deeply scored and covered with a powder made of equal parts of salt, cayenne, and curry powder, with the addition, if liked, of mushroom or truffle powder, butter, and mustard. Broil over a hot, clear fire, until brightly browned and hot, but not burned. Devilled game is oftener than not eaten dry, as a relish with wine. When sauce is wanted, it may be made by putting a breakfast- cupful of thick brown gravy into a saucepan, with a teaspoonful of mixed mustard, a shallot finely minced, a spoonful of catsup, the juice and finely grated rind of a lemon, a teaspoonful of salt, a quarter of a teaspoonful of cayenne, and a teaspoonful of bruised capers. Simmer for ten or fifteen minutes and serve in a tureen. The devilled game will be all the better if the meat has been under-dressed. Time, a few minutes to broil the bones. Game Pate (a Creole recipe). — Line a tin pan with pastry, spread thin slices of fat bacon on the bottom and sides. Make a force-meat of three tablespoonfuls of lean, boiled ham minced, the livers of six partridges, the yolks of two hard-boiled eggs, one shallot, a teaspoonful of mixed ground spices, and a bunch of dried sweet herbs, all pounded together ; spread over the bacon. Cut the partridges in halves, place an oyster in each, arrange in the pan, fill the spaces with the force-meat, cover with an upper crust, make a hole in the centre, and set in the oven. Bake slowly for four hours. When done, pour over brown sauce. Game Patties. — Make a nicely flavored mince of the remains of game. Moisten with a little gravy. Make some small, round patties of good, light crust, or puff paste, brush them over with beaten egg, and bake them till lightly browned. Warm the mince in a saucepan, put a little in the centre of each patty, and serve them hot, piled on a napkin. Time, ten minutes to bake. Game and Macaroni Pie. — Put 54 lb. of macaroni into a saucepan of boiling stock, and let it simmer till it is tender but unbroken. Drain, and lay it at the bottom of a deep dish, and on it place a layer of game (either partridges, pheasants, or grouse) ; cut into neat joints, and stew until they are three parts cooked. A few slices of raw, lean ham should be put among the game, together with a few chopped mushrooms. Season with pepper and salt. Place a layer of macaroni on the top, grate over it a little Parmesan cheese, and put little lumps of butter here and there. Pour some good gravy, mixed with cream or new milk., over the whole ; cover with a good crust and bake in a moderate oven. Before serving, add a little more boiling gravy, and milk if required. Time to bake, about one hour. Game, Pies of. — May be made of game either cut into joints, or, if the birds are small, put in whole. The seasoning should be rather high, and frequently a beefsteak is put at the bottom of the dish. Game pies are often too much cooked and thus the flavor is spoiled. A little good, melted butter, mixed with claret, and a soupgon of lemon -juice may be poured over the game when it is to be eaten hot. Stewed macaroni is sometimes substituted for the beefsteak in game pies. Time, according to the size. Game, Puree of. — Have skinned and cleaned two fat wild rabbits ; wipe them with a clean, wet towel. Game, Rissoles of Game, Salmi of