Game Mould

Ingredients

• any old birds or rabbits
• a slice or two of ham
• two onions
• a blade of mace
• seasoning to taste
• a tablespoonful of ketchup
• sliced or quartered hard-boiled egg
• strips of ham or tongue
• garnished with parsley or watercress

Method

1. 1

   Stew birds or rabbits with ham, onions, mace, and seasoning.

2. 2

   Once cooked, remove bones and keep meat hot.

3. 3

   Add ketchup to stock, boil, and pack meat in a basin or mould with eggs and ham.

4. 4

   Pour reduced stock over and leave to set in a cool place.

5. 5

   Serve garnished with parsley or watercress.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.

Game Mould. — Stew any old birds or rabbits with a slice or two of ham, two onions, a blade of mace, and seasoning to taste. When sufficiently cooked to allow the bones to be slipped out of the meat, cut the latter uj) and keep it hot. Add a table- spoonful of ketchup to the stock and boil it up again sharply. Pack the meat lightly in a basin or mould, with sliced or quartered hard-boiled egg, strips of ham or tongue, &c., and pour the reduced stock all over it and leave it in a cool place till set, Seiwe plain, garnished with parsley or watercress

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