Game Shape

Ingredients

• Take remains of cold grouse or any game
• pound and season
• add to 1½ pints of stock
• a sixpenny packet of gelatine
• Worcester sauce
• ketchup
• salt
• 1 white of egg

Method

1. 1

   Take remains of cold grouse or any game; pick off all the pieces of meat; pound and season, and roll into small balls.

2. 2

   Boil the bones well down; add to stock gelatine, Worcester sauce, ketchup, salt, and white of egg, and boil, and strain through muslin.

3. 3

   When cool, slip in balls and hard-boiled egg.

4. 4

   Pour into a tin mould, and turn out in usual way.

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.

Game Shape. Take I’emains of cold grouse or any game ; pick off all the pieces of meat ; pound and season, and roll into small balls. Boil the bones well down ; add to 1| pints of stock a sixpenny packet of gelatine, Worcester sauce, ketchup, salt, 1 white of egg

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