Game Panada (Invalid Cookery)

Ingredients

• some game, such as a young pheasant or a young partridge
• the crumb of a French roll
• a little salt
• grated nutmeg
• rasped lemon-rind

Method

1. 1

   Boil the game until three-parts cooked.

2. 2

   Remove the skin, pick the flesh from the bones, and pound it with a little of the boiling liquid, the roll crumb, salt, nutmeg, and lemon rind.

3. 3

   Simmer the paste in a saucepan for ten minutes until thick.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 571. The excerpt below is the record exactly as published.

Game Panada (Invalid Cookery). — Boil some game, such as a yoimg pheasant or a young partridge, until it is three-parts cooked. Take off the skin, pick the liesh from the bones, and poimd it in a mortar with a little of the liquid in which it was boiled, the crumb of a French roll, and a little salt, grated nutmeg, and rasped lemon-rind

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