Puree of Game

Ingredients

• Carcases of roast game
• 1/2 an onion
• 1 carrot
• 1° bay leaf
• a small piece of celery
• 2 cloves
• a little os of mace
• some whole pepper
• pinch of salt
• 1% Ib. lean beef

Method

1. 1

   Take any carcases 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 and bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper and a large pinch of salt; pour in just enough stock to cover the contents; let the whole boil a couple of hours, strain the liquor and put it by; take half a pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the whole through a sieve, moistening now and then with some of the liquor.

2. 2

   Lastly, heat the purée, correct the flavoring if necessary, stir in a piece of fresh butter the size of a walnut, serve with fresh sippets round and poached eggs on the top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 22. The excerpt below is the record exactly as published.

carrots, pepper, salt, a bundle of sweet herbs, stock, 1 Ib. of ribbon macaroni, I5c. bottle of French tomato sauce, I oz. of butter, Parmesan cheese. Trim a pair of fowls as for boiling, putting a piece of butter and an onion inside each; lay in saucepan over two slices of bacon with an onion and two carrots cut in pieces ; add pepper and salt to taste, and a bundle of sweet herbs; moisten with a little stock, put a piece of buttered paper over the fowls, and set to braize very slowly for an hour, frequently basting with their own liquor. Throw one pound of ribbon macaroni into fast boiling salt water; when done (twenty minutes) drain off the water, put them into a saucepan with the contents of a fifteen cent bottle of French tomato sauce, and one ounce of butter previously melted ; toss on the fire a few minutes, adding plenty of Parmesan cheese. Place the chickens on a dish with the macaroni round them and serve. “WY \ a Ee ag POULTRY AND GAME. “a 103. Broiled Chicken With Mushrooms) —Ingredients— I fowl, liver, gizzard, butter, pepper and salt, stewed mushrooms. Cut some fowls down the back, truss legs and wings as for boiling, with the gizzard and liver under the wing; baste them well with butter, sprinkle with pepper and salt, and broil them slowly over a clear fire, turning frequently, and basting well till cooked ; serve with stewed mushrooms. 105. Puree of Game—lIngredients—Carcases of roast game, % an onion, I carrot, 1° bay leaf, a small piece of celery, 2 cloves, a little os of mace, some whole pepper, pinch of salt, stock, 1% Ib. lean ee

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