Game Pâté

Ingredients

• game fi’om skin and bone
• equal quantity of cold ham, or, if not at hand, the same amount of butter
• Mace, Allspice, Cayenne, Black Pepper, Salt, lump Sugar

Method

1. 1

   Free the game from skin and bone, and pound it in a mortar; then add the seasonings.

2. 2

   Pound an equal quantity of cold ham or butter.

3. 3

   Mix thoroughly, press into pots, and cover with clarified butter.

4. 4

   When required for use, garnish with fresh parsley.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 45. The excerpt below is the record exactly as published.

Mace, Allspice, Cayenne, Black Pepper, Salt, lump Sugar, Ham or Butter. Free the game fi’om skin and bone, and pound it in a mortar ; then add the seasonings. Pound an equal quantity of cold ham, or, if not at hand, the same amount of butter

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