Game Patties

Ingredients

• Less desirable portions of a game bird or rabbit
• 1 cup Madeira
• 1 cup water
• 1/2 garlic clove, minced
• 2 tablespoons onion, minced
• Salt and freshly ground pepper
• 1/2 bay leaf
• 1 sprig parsley
• 1 sprig thyme
• 2 tablespoons minced truffle
• Patty shells

Method

1. 1

   Stew meat in Madeira mixed with water, garlic, onions, seasonings and herbs.

2. 2

   Cool.

3. 3

   Remove clove, bay leaf, parsley and thyme.

4. 4

   Take meat from bones; grind and put back in liquid.

5. 5

   Add truffle, and simmer until reduced.

6. 6

   Fill patty shells and serve either cold or heated in the oven.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 107. The excerpt below is the record exactly as published.

GAME PATTIES (JPastelinhos de Caca) Less desirable portions of a i clove game bird or rabbit i cup Madeira i cup water Yi garlic clove, minced 2 tablespoons onion, minced Salt and freshly ground pepper Yi bay leaf i sprig parsley i sprig thyme 2 tablespoons minced truffle Patty shells PORTUGUESE 255 Stew meat in Madeira mixed with water, garlic, onions, sea- sonings and herbs. Cool. Remove clove, bay leaf, parsley and thyme. Take meat from bones; grind and put back in liquid. Add truffle, and simmer until reduced. Fill patty shells and serve either cold or heated in the oven. SAUCES (Molhos) PORTUGUESE COOKING SAUCE (Molho Est uj ado) (For All Meats) i onion, chopped herb — tarragon, thyme, mar- 2 tablespoons olive oil joram or basil) i garlic clove, minced Meat broth or pan gravy i tomato, chopped (optional) l/z cup white wine, or 3 table- 1 herb bouquet (parsley, celery, spoons Madeira (optional) bay leaf, and one additional Slowly fry onion in oil until it begins to color, add garlic and fry golden. Add tomato and bouquet and simmer. Add broth and wine and simmer. Meat to be braised, or pot-roasted, is browned with the onion and garlic. Vegetables, or meat, to be boiled, are added after the broth. For roast meats, add this sauce, hot, to pan when basting begins. PORTUGUESE SAUCE FOR MEATS {Molho Portuguez) HOT 1 onion, sliced thin 1 garlic clove, minced 2 tablespoons olive oil 1 small green pepper, sliced thin 1 small tomato, sliced thin Hot pan gravy 256 14 teaspoon salt Tobasco sauce or cayenne (or fresh hot chili pepper) Yi teaspoon minced parsley 1 tablespoon vinegar PORTUGUESE 257 Slowly fry onion and garlic in oil until it begins to color. Add green pepper and fry, but do not let it brown. Add re- maining ingredients, cover and simmer 10 minutes. Slide out of pan on to meat platter, or into sauce boat, being careful not to break tomato slices. COLD Onion rings Thin tomato slices Green pepper rings Salt and pepper Vinegar thinned with water Place vegetables in a dish. Add salt, pepper and vinegar. Let stand 1 hour, and serve with cold meat. OLIVE SAUCE FOR MEATS (Molho de Azeitonas) 1 dozen olives 2 cups Portuguese cooking 1 cup Madeira wine sauce (see recipe) With sharp knife cut olives from the pits in spirals. If very salty, scald with boiling water and drain. Simmer in wine until nearly dry. Add Portuguese cooking sauce, or pan gravy. VEGETABLES (Legumes) NOURISHING RICE (Arroz de Substantia) Strain rich highly-seasoned soup, made of meat and vege- tables; and bring to a boil. Wash rice through many waters and drain. Add rice a little at a time to boiling soup, and boil rap- idly until grains swell, and liquid is nearly absorbed. Reduce heat, or place over boiling water until rice is completely tender and dry. Uncover a few minutes before serving. Proportions are approximately i cup of rice to i quart of soup. SUMMER SQUASH (Abobora de Agua) i pound summer squash Salt and pepper i small onion, minced 54 teaspoon minced parsley i garlic clove, minced % cup tomato puree 2 tablespoons bacon fat i tablespoon vinegar 2 tablespoons meat broth Peel squash, remove seeds, and cut in i-inch cubes. Parboil in salted water and drain. Meanwhile to prepare the sauce: fry onion and garlic slowly in fat without browning. Add seasonings and parsley. Then tomato puree, vinegar, and meat broth. Sim- mer for a few minutes. Add the squash and mix well. Cover closely and simmer slowly until squash is tender and liquid nearly absorbed. It may be necessary to remove cover at the end in order to reduce sufficiently. The squash may be mashed lightly with a fork, or left in cubes. 258 PORTUGUESE 259 SHELLED GREEN BEANS (Favas) 4 slices bacon, chopped Salt and pepper 3 scallions, chopped 3 cups shelled green beans 1 garlic clove, minced

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