Game Toast

Ingredients

• the remains of cold roast game
• a little butter
• good, strong, game-flavoured gravy
• hot fried toasts
• Nepaul pepper
• quarters of limes

Method

1. 1

   Pick cold meat from bones, pound with butter to a paste.

2. 2

   Use skin and bones to make gravy, blend with pounded meat to form a thick puree.

3. 3

   Pour over hot fried toasts and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 128. The excerpt below is the record exactly as published.

Nepaul pepper, and salt, should accom- pany, and hot plates should be placed before each guest. Savoury toast made of the remains of cold roast game are delicious. Teal, wild-duck, snipe, quails, andflorican ; young pea-fowl, spur-fowl, jungle-fowl, and even par- tridges, may be thus presented a second time, forming a kind of rechauffe which rarely fails to be ajDpreciated. The method of preparing a g.ame-toast is somewhat similar to that I have described for "kidney toast" (a). The cold meat should be picked from the bones, and pounded with a little butter to a paste : the skin and bones (well mashed) should be set to make a good, strong, game-flavoured gravy wherewith to form a thick puree in conjunction with the pounded meat, the process of blending which is precisely the same as that mentioned in the recipe pre- viously alluded to. Pour the puree over hot fried toasts, and serve without hesitation. All purees of game composed for toasts should be mixed rather thickly so as to rest upon the toast, and not spread all over the dish. Nepaul pepper, and quarters of limes

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