Game, Puree of

Ingredients

• two fat wild rabbits
• one table-spoonful of salt
• one-half teaspoonful of black pepper
• two white onions
• three medium-sized carrots
• a bouquet of two leeks
• one small bay-leaf
• a very small branch of thyme
• two table-spoonfuls of butter
• two of flour
• half a pint of good cream

Method

1. 1

   Clean and wipe the rabbits.

2. 2

   Cut carcasses and boil with veal knuckle and beef broth.

3. 3

   Season and simmer for 1.5 hours.

4. 4

   Strain, cool, skim fat, and prepare a roux with butter and flour.

5. 5

   Add broth and cream, simmer, and serve with fillets of partridges and rabbits.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 205. The excerpt below is the record exactly as published.

Game, Puree of. — Have skinned and cleaned two fat wild rabbits ; wipe them with a clean, wet towel. 179 Game, Rissoles of GAM E Game, Salmi of lift up the fillets, remove all the thin skin and sinews. Draw and clean two large partridges, remove all the breasts, lift up the skin, and re- move the small sinews. Put the fillets aside for future use. Cut in pieces all the carcasses, and put them in a soup-kettle with one veal knuckle and five quarts of beef broth. Put over a brisk fire, and watch till it begins to boil, so as to skim thorough- ly. Season with one table-spoonful of salt, one-half teaspoonful of black pepper, two white onions, three medium-sized carrots, a bouquet of two leeks, one small bay-leaf, and a very small branch of thyme. Let it boil slowly for one and one-half hours, starting from the last season- ing. Leave the cover of the kettle ajar. Strain through a colander into a large bowl. Let it cool for one hour, then skim all the fat from the surface, take out the broth with a dipper, and strain it a second time through a clean napkin previously wet in cold water. Leave at the bottom of the bowl a couple of spoon- fuls of the broth to avoid the dregs. Put in a saucepan two table-spoon- fuls of butter and two of flour ; cook and stir for four minutes. Pour over this the broth with the dipper, not fast, and stirring constantly. Let it simmer twenty minutes, put beside the fire, and pour in it slowly while stirring half a pint of good cream

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