Game Sauce

Ingredients

• a piece of butter the size of an egg
• two minced shallots
• six ounces of the shin of beef
• one pint of boiling water
• a blade of mace
• a sprig of parsley
• two bay-leaves
• a little salt
• a little pepper
• a table-spoonful of flour
• one glass of claret
• a table-spoonful of walnut ketchup

Method

1. 1

   In a saucepan, fry butter with shallots and shin of beef until browned.

2. 2

   Gradually pour in boiling water, add mace, parsley, bay-leaves, salt, and pepper.

3. 3

   Thicken with flour mixed with water, simmer for an hour and a half, strain, and boil again.

4. 4

   Add claret and walnut ketchup before serving.

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.

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 and cayenne. Let these ingredients stew gently for a few minutes, then mix in smoothly a table-spoonful of flour, and a dessert-spoonful of mushroom powder. Let it brown, and add a breakfast- cupful of good stock, and a glass of claret. Let the mixture boil. Put in the bones and trim- mings, and simmer over a moderate fire for an hour or more. A small carrot, a bunch of savoury herbs, and a bay-leaf may be simmered with the rest. Skim carefully, strain, and when ready to serve, put the joints in with the gravy, and heat all slowly, but it must not boil. Garnish the dish with toasted sippets. A salmi should be highly- seasoned. Probable cost, exclusive of the game and wine, lOd. Sufficient for four or five persons. Game, Sauce for.— Put a piece of butter the size of an egg into a saucepan, with two minced shallots, and six ounces of the shin of beef, cut into small pieces. Fry until lightly and equally browned, and to secure this, tirrn frequently. Pour on gradually one pint of boiling water, add a blade of mace, a sprig of parsley, two bay-leaves, and a little salt and pepper. Thicken with a table-spoonful of flour mixed smoothly with a little water, add a little bi'owning, if necessary, and simmer gently for an hour and a half. Strain, clear well from fat, and boil up again, adding one glass of claret and a table-spoonful of walnut ketchup

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