No. 12—GAME RAGOUT MADE FROM REMNANTS.
Quantity for 6 Persons.
- 1½ lbs. cold game remnants, either deer, doe, rabbit or wild boar meat
- ⅛ lb. of bacon
- 1 tbsp. of butter
- 2½ tbsps. of flour
- 1½ tbsps. of lemon juice
- 1 small onion
- Salt
- 1 pinch of pepper
- 1 pt. bouillon, boiled from the bones
- ½ cup sour or sweet cream
- 2 vinegar or dill pickles, sliced
Preparation: The meat is cut from the bones in nice, equal pieces. The bones are brought to boil in 2 qts. of cold water and boiled down to 1 pt. of broth or bouillon.
Cut the bacon into cubes and brown it in the butter, onion slices and flour and add the bouillon. If you have left over game gravy, add that too, season with salt, pepper, lemon juice and cream and cook slowly for 20 minutes, then strain and cut the pickles into it. Put the meat pieces into this gravy and let it get hot, but do not cook or the meat will get tough. The gravy must be smooth. After heating, serve at once.
Remarks: If you wish to have the ragout very fine, omit the pickles and take truffles or champignons instead.
No. 13—LEG OR SADDLE OF WILD BOAR.
Quantity for 14–18 Persons.
- 10–14 lbs. of wild boar meat
For Pickling.