Puree of Game and Rice

Ingredients

• a gill of water
• stick of celery
• a little thyme
• an onion
• a small bit of butter
• a spoonful gravy
• a gill cream
• a teaspoon flour
• pepper
• salt
• nutmeg

Method

1. 1

   Combine game remains with water, celery, thyme, and onion in a stewpan.

2. 2

   Boil gently.

3. 3

   Mince meat, pound with butter and gravy, rub through a sieve, and add to stewpan with reduced stock.

4. 4

   Add cream, seasonings, and flour.

5. 5

   Serve with rice or potato croquettes.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 283. The excerpt below is the record exactly as published.

Puree of Game and Rice, — This is a pretty and economical dish, coming under the head of secondary cookery. Take the re- mains of any kind of roast or boiled game, put into a stewpan with a gill of water, stick of celery, a little thyme, and an onion. Boil gently together. Mince meat, and pound in a mortar with a small bit of butter, and a spoonful gravy from the bones. This should be in a state of pulp ; rub through a hair seive, put in stewpan with stock from bones, which ought to be reduced to less than a gill in quantity. Add a gill cream, a sprinkling merely of pepper, salt and nutmeg, and a teaspoon flour

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