Poached Eggs on a Puree of Game

Ingredients

• Carcasses of roast game
• an onion
• a carrot
• a bay-leaf
• a small piece of celery
• a couple of cloves
• a little mace
• some whole pepper
• a large pinch of salt
• common stock
• % Ib. lean beef
• butter
• poached eggs
• fried sippets

Method

1. 1

   Cut game carcasses and pack with onion, carrot, bay leaf, celery, cloves, mace, pepper, and salt.

2. 2

   Cover with stock and boil for two hours.

3. 3

   Strain and reserve liquid.

4. 4

   Chop beef and pound with game flesh, pass through a sieve, and heat with reserved liquid.

5. 5

   Stir in butter and serve with fried sippets and poached eggs.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 69. The excerpt below is the record exactly as published.

Poached Eggs (on a Puree of Gaiiée) — Ingredienits— Carcasses of roast game, 4 an onion, a carrot, a bay-leaf, a smail piece of celery, a couple of cloves, a little mace, some whole pepper, a large pinch of salt, common stock, % Ib. lean beef, butter; poach- ed eggs, fried sippets. Take any carcasses of roast game—say three snipe or two partridges—cut them up into convenient pieces, and pack them into a saucepan with half an onion, a carrot, a bay leaf, a small piece of celery

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