Moor Game, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 30 minutes for young birds.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 938. The excerpt below is the record exactly as published.
Moor Game, Stewed.— Cut the birds into joints, if large, but only quarter small ones ; rather old birds may be utilised by this mode of cooking. Put a quarter of a pound of butter into a large stewpan, lay in the joints, brown them over a slow fire, take them out, make a gravy in the pan, adding a small cup of stock and a couple of glassf uls of port wine, with a bit of garlic the size of a pea
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