Moor Game, to Pot

Ingredients

• a pint of Madeira wine
• mace
• nutmeg
• allspice
• salt to your taste
• 2 spoonfuls of mushroom-ketchup
• 1 of soy
• the juice of a lemon

Method

1. 1

   Pick, singe, and wash the birds; dry, and season inside and out with mace, nutmeg, allspice, and salt.

2. 2

   Pack them in a small pot, cover with butter, and bake in a slow oven.

3. 3

   When cold, remove the butter, dry from the gravy, and place one bird in each pot.

4. 4

   Add more butter to cover, ensuring it does not oil.

5. 5

   Melt butter by warming it in a basin set in hot water.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 330. The excerpt below is the record exactly as published.

a pint of Madeira wine, and simmer till the meat is tender. About 10 min- utes before you serve, put in some basil, tarragon, chives, parsley, cayenne, pep- per and salt to your taste ; aJso 2 spoon- fuls of mushroom-ketchup and 1 of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Forcemeat balls, and small eggs, MOOR GAME, to Pot.— Pick, singe, and wash the birds ; dry, and season, inside and out, pretty high, with mace, nutmeg, allspice

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