Game Purée

Ingredients

• the remains of cold game
• a bunch of thyme
• a stick of celery
• a breakfast-cupful of stock
• a lump of butter rolled in flour
• a lump of butter
• a spoonful of gravy
• a little pepper
• a little salt
• a little cream

Method

1. 1

   Pick off all the meat from the cold game.

2. 2

   Put the skin, gristle, and bones into a saucepan with thyme, celery, stock, and a lump of butter rolled in flour.

3. 3

   Simmer gently until reduced by half, removing scum as it rises.

4. 4

   Pound the meat in a mortar with butter, pepper, salt, and gravy to a smooth paste.

5. 5

   Rub through a coarse sieve, mix with gravy and cream, stir over the fire until hot, and serve with potato croquettes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 572. The excerpt below is the record exactly as published.

the remains of cold game ; pick off all the meat, and put the skin, gristle, and bones intoa saucepan, with a bunch of thj-me, a stick of celerj-, a breakfast- cupful of stock, and a lump of butter rolled in flour. Simmer gently until reduced one-half. Remove the scum as it rises. Put the meat into a moi-tar with a lump of butter, a little pepper and salt, and a spoonful of gravy. Pound it to a smooth paste, and rub it through a coarse GAM (240) GAM sieve. Mix it with the gicavy and a little cream, stir it over the fire till hot, and serve with croquettes of potatoes round the dish. Time, about one hour and a half to prepare. Pro- bable cost, 6d., exclusive of the cold game. Sufficient, puree made with one pound of game, for three persons. Game, Quenelles of. — Take the remains of cold game, remove the skin and gristle, and pound the meat in a mortar, with one dessert- spoonful of salt, a tea-spoonful of pepper, the quarter of a small nutmeg, grated, half a pound of bread-crumbs, soaked in milk, and drained, three table-spoonfuls of finely-chopped mush- rooms, a piece of butter, and the yolk of an egg, to every pound of meat. When well pounded, make up into small thick sausages, dredge them with flour, and dip them in beaten egg and bread-crumbs. Fry them in hot butter or lard till lightly browned, drain on a httle blotting- paper, and serve piled high on a napkin. Garnish with parsley, and send brown sauce to table with them. Time, ten minutes to fry. Sufficient, one pound of meat, &c., for three persons. Probable cost, 6d., exclusive of the cold game. Game, Salmi of.— A salmi differs from a hash in this, that it is made of game which has been only partially dressed, whilst a hash consists of game which has been properly cooked and become cold. Carve the meat into neat joints, rejecting the skin and gristle. Put a quarter of a poiuid of raw, lean ham, finely minced, into a saucepan, with a little butter, a sprig of parsley, two or three shallots, a tea-spoonful of pepper, a blade of mace, and a little salt

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