Compote of Game

Ingredients

• 2 plovers or partridges
• 1 oz. butter
• 2 tomatoes
• 1 doz. preserved mushrooms
• 1| gills brown sauce
• 1 glass Marsala or sherry
• A bunch of herbs
• 6 or 8 glace cherries
• Fleurons of pastry

Method

1. 1

   Partially roast the birds, and when cool cut them in neat joints, removing the larger bones and as much of the skin as possible.

2. 2

   Put the joints into a fireproof terrine or casserole with the mushrooms and cherries sliced or cut in small pieces, and leave these until the sauce is prepared.

3. 3

   Melt the butter in another saucepan, put in the wine and tomatoes cut in pieces, and reduce over the fire.

4. 4

   Then add any bones and trimmings from the game, the brown sauce, bunch of herbs and necessary seasoning.

5. 5

   Cover and cook about 1 hour.

6. 6

   When well flavoured, strain through a fine strainer over the joints of game, and add a small piece of glaze if the sauce is not a good colour.

7. 7

   Simmer all together for 1 hour longer and serve in the terrine garnished with fleurons of pastry.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 489. The excerpt below is the record exactly as published.

Compote of Game 2 plovers or partridges. 1 oz. butter. 2 tomatoes. 1 doz. preserved mush- rooms. 1| gills brown sauce. 1 glass Marsala or sherry. A bunch of herbs. 6 or 8 glace cherries. Fleurons of pastry

Cook this with the app: pantry check, scaling, and the assistant.