Harper's cook book encyclopædia

lift up the fillets, remove all the thin skin and sinews. Draw and clean two large partridges, remove all the breasts, lift up the skin, and remove the small sinews. Put the fillets aside for future use. Cut in pieces all the carcasses, and put them in a soup-kettle with one veal knuckle and five quarts of beef broth. Put over a brisk fire, and watch till it begins to boil, so as to skim thoroughly. Season with one table-spoonful of salt, one-half teaspoonful of black pepper, two white onions, three medium-sized carrots, a bouquet of two leeks, one small bay-leaf, and a very small branch of thyme. Let it boil slowly for one and one-half hours, starting from the last seasoning. Leave the cover of the kettle ajar. Strain through a colander into a large bowl. Let it cool for one hour, then skim all the fat from the surface, take out the broth with a dipper, and strain it a second time through a clean napkin previously wet in cold water. Leave at the bottom of the bowl a couple of spoonfuls of the broth to avoid the dregs. Put in a saucepan two table-spoonfuls of butter and two of flour ; cook and stir for four minutes. Pour over this the broth with the dipper, not fast, and stirring constantly. Let it simmer twenty minutes, put beside the fire, and pour in it slowly while stirring half a pint of good cream. Do not boil after this is in. Prepare the fillets of partridges and rabbits to serve them with the soup as follows : Cover the bottom of a roasting-pan with slices of larding-pork cut as thin, as paper. Season each one of the fillets with one salt-spoonful of salt and a half one of pepper. Lay the fillets side by side over the pork, and cover them with a layer of pork. Pour in the pan four tablespoonfuls of the game broth. Bake in a hot oven fifteen minutes. Baste twice during the cooking. Remove all the fillets on a hot platter, and with a sharp knife cut the rabbit fillets in small disks the size of a pea, and the partridge in thin, square slices half an inch wide. Pour the puree in the soup-tureen, add the minced fillets to it, and serve very hot. Game, Rissoles of. — Take the remains of cold game, remove the skin and gristle, and pound the meat in a mortar with one dessert-spoonful of salt, a teaspoonful of pepper, the quarter of a small nutmeg, grated, Vz lb. of bread-crumbs soaked in milk and drained, three table-spoonfuls of finely chopped mushrooms, a piece of butter, and the yolk of an egg to every pound of meat. Enclose in pastry, or, if preferred, make into balls, sift flour over them, and dip them in beaten egg and breadcrumbs. Fry them in hot butter or lard till lightly browned, drain on a little blotting-paper, and serve piled high on a napkin. Garnish with parsley, and send brown sauce to table with them. Time, ten minutes to fry.