Three table-spoonfuls of butter, one onion, one bay leaf, one sprig of celery, two table-spoonfuls of vinegar, half a cupful of currant jelly, one table-spoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game.
Bread Sauce for Game.
Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion, two table-spoonfuls of butter, and salt and pepper. Dry the bread in a warm oven, and roll into rather coarse crumbs. Sift; and put the fine crumbs which come through, and which make about one-third of a cupful, on to boil with the milk and onion. Boil ten or fifteen minutes, and add a table-spoonful of butter and the seasoning. Skim out the onion. Fry the coarse, crumbs a light brown in the remaining butter, which must be very hot before they are put in. Stir over a hot fire two minutes, being watchful not to burn. Cover the breasts of the roasted birds with these, and serve the sauce poured around the birds, or in a gravy dish.
Force-Meat for Game.
One pound of clear uncooked veal, a quarter of a pound of fat pork, one pound of boiled ham, one quart of milk, one pint of bread crumbs, half a cupful of butter, three table-spoonfuls of onion juice, one table-spoonful of salt, half a teaspoonful of pepper, six mushrooms, the yolks of four eggs, a speck each of clove, cinnamon, mace and nutmeg. Chop the veal, pork, ham and mushrooms very fine, and, with a pestle, pound to a powder. Cook the bread and milk together, stirring often, until the former is soft and smooth. Set away to cool, first adding the butter and seasoning to it. When cold, add to the powdered meat. Mix thoroughly, and rub through a sieve. Add the yolks of the eggs. This force-meat is used for borders in which to serve hot entrees of game. It is also used in game pies, and sometimes for quenelles. When used for a border it is put in a well-buttered mould and steamed three hours. It is then turned out on a flat dish, and the hot salmis, blanquette or ragout is poured into the centre.
Ham Force-Meat.
Two pounds of cooked ham, chopped, and then pounded very fine; one pound of bread crumbs, one pint of milk, the yolks of four eggs, one table-spoonful of mixed mustard, one teaspoonful of salt, a speck of cayenne, one cupful of brown sauce. Make as directed for force-meat for game.
Veal Force-Meat.
Three pounds of veal, one cupful of butter, one pint of bread crumbs, one pint of milk, one pint of white sauce, two table-spoonfuls of salt, half a teaspoonful of pepper, two table-spoonfuls of Halford sauce, two of onion juice, the yolks of six eggs, half a teaspoonful of grated nutmeg, two table-spoonfuls of chopped parsley. Make and use the same as game force-meat.