Essence of Game

Ingredients

• 1 1/2 tablespoonful butter
• 2 tablespoonfuls fine-chopped raw ham
• the same of carrots
• the same of onions
• 1 pint broth or soup stock
• 1/2 pint Madeira wine

Method

1. 1

   Melt butter, add ham, carrots, onions, bouquet, and whole peppers.

2. 2

   Lay fine-chopped bones over, add broth and wine, cover and boil until reduced to a brown gravy.

3. 3

   Add broth to cover, boil for 1 hour, strain through a napkin.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 75. The excerpt below is the record exactly as published.

th 1 tablespoonful butter and a little Cayenne pepper. When this butter is used for sauce it must not boiL 111 112 BUTTERS, Eto. Crawflsh Butter. — Bemove the meat from 25 boiled crawfish, dry the shells, put them with 4 ounces of butter into a mortar, and pound fine; place them in a saucepan oyer the fire, and stir 5 minutes; add 1 pint boiling water, cook 5 minutes; then strain through a napkin into cold water; as soon as the butter is cold and firm, remove from the water, place it in a small saucepan and stir a few minutes over the fire ; it is then ready to use. It may be put in a small glass jar and set in a cool place. Lobster Butter is prepared the same as Crawfish Butter» adding to the dried shells of 2 boiled lobsters 4 ounces butter. Lobster Coral Butter. — Extract the coral from 1 boiled lobster ; pound it in a mortar to a paste ; mix with Y4 pound butter, and press through a fine sieve. This butter is mostly used for coloring purposes. Anchoyy Butter. — Bemove the skin and bones from 12 anchovies, wash and dry them ; then mince very fine ; mix with 3 ounces butter, and press through a sieve ; use for sauces. Crab Butter. — Made same as Lobster Butter. Parsley^ Fried. — Binse a handful of fresh parsley in cold water, remove the large stems, and lay the parsley in a napkin to dry ; then throw it in a kettle of hot lard, let it fry 1 minute ; re- move with a skimmer ; lay it on blotting paper, sprinkle over some fine salt, and set it in a warm place until ready to serve. Oliyes— How to prepare.— Take only fine green olives that are not too salt, cut them open and remove the pits ; lay the olives 7t hour in lukewarm water, to remove the salt, then rinse off with cold water, and dry in a napkin ; the olives are then ready either to be filled with forcemeat, or may be cut into small pieces, and boiled a few minutes in a sauce. For decorating cold dishes they are generally filled with anchovy butter. J ESSENCES, Eto. Essence of Mushrooms* — Glean, wash, and chop fine 2 pounds of fresh mushrooms, put them in a saucepan with 1 tea- spoonful salt and the juice of 2 lemons ; coyer the saucepan, let simmer for 5 minutes ; then add 1 quart of white stock or broth, boil slowly for 40 minutes. Strain through a napkin, fill the essence into small bottles, cork tightly, and save for further use. The essence is used for soups, sauces, and ragotlts. Essence of Truffles. — Boil 1 pound fresh truffles with y, pint claret and 1 pint brown stock 1 hour ; then strain through a nap- kin, fill the essence into small bottles, and use for sauces, soups, and rago&ts. Essence of Spice. — Mix V, ounce of ground ginger, the same of cloves and mace, 1 ounce mustard, Yi ounce fine-cut garlic, Yt tablespoonful whole pepper, 1 cupful grated horseradish, 4 bay leaves, 1 tablespoonful salt ; take 2 cupf uls shelled walnuts, pour boiling water oyer them, remove the brown skin, and lay them in a glass jar in alternate layers with the spice, cover with 1 quart of the best white vinegar, screw the cover on tightly, and set the jar in the sun for 2 or 3 weeks ; then put the essence through filtering paper, fill into small bottles, and use for sauces or for whatever these spices are used in. Essence of Anchoyies. — Wash in several waters 12 anchovies ; put them with Ys oup water, Yt ^^P white wine in a small saucepan oyer the fire ; add 1 onion, 6 whole peppers, and a small bouquet ; stew slowly for 15 minutes ; strain through a napkin ; fill in a small bottle, and set in a cool place. 118 X14 BSSENGES, Etc. Essence of Game. — Place a saucepan with V, tablespoonfnl butter over the fire; add 2 tablespoonfuls fine-chopped raw ham, the same of carrots and onions ; add a bouquet and 6 whole peppers; oyer this lay some fine-chopped bones and remnants of any kind of birds, prairie chickens, or rabbits, either cooked or raw ; add 1 pint broth or soup stock, Yt pint Madeira wine,

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