Fricassee of Game

Ingredients

• 1 pheasant or 2 partridges
• J lb. ham or bacon
• 3 gills stock
• 1 gill tomato sauce
• 1 glass sherry or port
• 1 table-sp. flour
• Seasoning

Method

1. 1

   Old birds or those that are not very tender may be used for making a fricassee.

2. 2

   Cut them in small neat joints, removing most of the skin.

3. 3

   Cut the bacon in small pieces and fry it a few minutes in a stewpan.

4. 4

   Then lift it out, leaving the liquid.

5. 5

   Now put the joints of game into this liquid fat and keep turning them over until brown on all sides.

6. 6

   Return the bacon, add the wine and let it reduce one half.

7. 7

   Pour in the stock and tomato puree, cover the saucepan, and stew slowly by the side of the fire or in the oven until the bird or birds are tender.

8. 8

   When ready, lift out the joints of game, arrange them neatly on a hot dish, and keep them warm.

9. 9

   Mix the flour smoothly with a little water or stock, add it to the gravy in the stewpan, and stir until boiling.

10. 10

    Then skim carefully, season to taste, and strain over the pieces of game.

11. 11

    Garnish with chestnut or potato balls or any other garnish preferred.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 490. The excerpt below is the record exactly as published.

Fricassee of Game pur6e. 1 glass sherry or port. 1 table-sp. flour. Seasoning. 1 pheasant or 2 par- tridges. J lb. ham or bacon. 3 gills stock. 1 gill tomato sauce

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