CHAPTER XV.
GAME.
| Page | |
| To choose Game | [281] |
| To roast a Haunch of Venison | [282] |
| To stew a Shoulder of Venison | [283] |
| To Hash Venison | [284] |
| To roast a Hare | [284] |
| Roast Hare (superior receipt) | [285] |
| Stewed Hare | [286] |
| To roast a Rabbit | [286] |
| To boil Rabbits | [286] |
| Fried Rabbit | [287] |
| To roast a Pheasant | [287] |
| Boudin of Pheasant, à la Richelieu (Entrée) | [288] |
| To roast Partridges | [288] |
| Boiled Partridges | [289] |
| Partridges with Mushrooms | [289] |
| Broiled Partridge (breakfast dish) | [290] |
| Broiled Partridge (French receipt) | [290] |
| The French, or Red-legged Partridge | [290] |
| To roast the Landrail or Corn-Crake | [291] |
| To roast Black Cock and Gray Hen (and when in season) | [291] |
| To roast Grouse | [292] |
| A salmi of Moorfowl, Pheasants, or Partridges (Entrée) | [292] |
| French salmi, or hash of Game (Entrée) | [292] |
| To roast Woodcocks or Snipes (and their season) | [293] |
| To roast the Pintail or Sea-Pheasant, with the season of all Wild Fowl | [294] |
| To roast Wild Ducks | [294] |
| A salmi or hash of Wild Fowl | [294] |