No. 206. Hashed Pheasant. From the remains of a pheasant previously served, make a hash in the following manner: cut it up into smallish pieces and put them into a stewpan, with a little flour, half a glass of port wine, a little pepper and salt, and a bay-leaf, and sufficient broth (or water with a piece of glaze in it) to moisten it; let simmer very gently five minutes, take out the pieces, dress them upon your dish, pass the sauce through a hair sieve over, and serve.
No. 207. A Plain Salmi of Pheasants. Cut off and trim well the best pieces remaining of pheasants, previously served, and put them into a stewpan; then in another stewpan put the bones and trimmings (broken up small), with an onion in slices, a little parsley, a bay-leaf, four peppercorns, and a glass of sherry, boil a few minutes; then stir in a tablespoonful of flour, and moisten by degrees with a pint of broth (or water with a piece of glaze), boil about ten minutes, keeping it stirred; when thick enough to adhere to the back of the spoon, pass through a tammie or fine sieve, into the other stewpan over the pieces of pheasants, warm altogether gently, not allowing it to boil, colour a little brown with half a spoonful of colouring (page 673), take out the pieces, dress in pyramid sauce over, and serve with scippets of fried or toasted bread, cut in the shape of hearts, round.
The remains of pheasants may be minced and served with eggs boiled five minutes, and the shells taken off, or made into boudins or croquettes as directed for turkey (page 687), as may any other description of game.
No. 208. Grouse, Scotch Fashion. Plain roast the grouse, dress them upon toast on your dish, and serve with plain melted butter poured over them; they may also be dressed in any of the ways directed for pheasants, with the exception of being stewed with the cabbage; black game is dressed precisely the same as the grouse.
No. 209. Partridges à la Jardinière. Have a plain round tin cutter, with which cut about forty pieces of carrot and turnip, each about the thickness of a quill, and half an inch in length; put them into a stewpan with twenty button onions, two ounces of butter, and a teaspoonful of powdered sugar; pass over a sharp fire until the vegetables become covered with a thinnish glaze, when add a tablespoonful of flour (mix well) and a pint of stock or gravy; let simmer until the vegetables are tender, keeping it well skimmed. Roast two partridges rather underdone, which put into the sauce twenty minutes before serving; let simmer very gently, skim off all the fat, dress the birds upon a dish, pour the sauce and vegetables over, and serve.
No. 210. Partridges with Cabbage. Proceed exactly as described for the pheasant, but using two birds instead of one: if convenient, it would be a great improvement to lard the breasts of the birds with fat bacon.
No. 211. Partridges sautéd with Mushrooms. Divide two partridges each into halves, beat them a little flattish, put two or three tablespoonfuls of salad-oil into a flat stewpan, lay in the partridges, the inner side downwards, first seasoning with a little pepper, salt, and chopped eschalots; place over a moderate fire, put a cover upon the stewpan, and let remain until of a light brown colour; remove the lid, turn the partridges over, and let remain until coloured the other side; then pour off a little of the oil, add a tablespoonful of flour, turn round until well mixed, add a good glassful of sherry, half a pint of stock or water, and twenty small button mushrooms; let simmer until the partridges are tender, and the sauce thick enough to adhere to them; having kept it well skimmed, season with a little pepper, salt, and sugar, if required; lay the partridges upon a dish, sauce over, and serve.
The remains of partridges may be hashed or served in a plain salmi, precisely as directed for pheasants.
No. 212. Woodcocks, Downshire Fashion. Plain roast the woodcocks as directed (page 407), catching their tails upon toast, upon which, when done, dress the birds upon a dish; pour a thick melted butter (with which you have mixed the yolk of an egg and a little cream) over, sprinkle lightly with bread-crumbs, salamander a light brown colour, and serve with a little gravy round.
No. 213. Woodcocks à la Chasseur. Roast two woodcocks rather underdone, catching the interior upon a large piece of toast; when done, cut each one in four, and place in a stewpan with the remainder of the interior, chopped small; add a little pepper and salt, a glass of sherry, a little chopped eschalots, parsley, the juice of half a lemon, and half a gill of broth; let simmer a few minutes, dish rather high upon the toast, sauce over, and serve.