Game Soup.
2 grouse or partridges, or, if you have neither, use a pair of rabbits; ½ lb. of lean ham; 2 medium-sized onions; 1 lb. of lean beef; fried bread; butter for frying; pepper, salt, and 2 stalks of white celery cut into inch lengths; 3 quarts of water.
Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, and a little pepper. Pour on the water; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl; cook the soup an hour longer; strain; cool; drop in the celery, and simmer ten minutes. Pour upon fried bread in the tureen.
Fricassee of Grouse.
Make a cup of drawn butter by heating a cup of strained broth from your boiling soup in a saucepan; stirring into it two tablespoonfuls of butter cut up in a teaspoonful of flour; season well, and put in the pieces of grouse, or rabbit. Simmer until very hot; take out the meat and arrange upon buttered toast in a dish. Add to the gravy a couple of beaten yolks; heat one minute, and pour over the birds.
Potatoes with Vermicelli.
Mash and whip the potatoes light with butter and milk. Season with salt, and mound smoothly within a stone-china dish, or a bake-dish that has a silver stand for the table. Wash over with white of egg, and strew with vermicelli that has been broken small, boiled a few minutes in hot water, then spread out to drain upon a sieve. Brown in a quick oven.
Buttered Parsnips.
Boil tender, and scrape. Slice a quarter of an inch thick, lengthwise. Put into a saucepan with a great spoonful of melted butter, pepper and salt, and a little chopped parsley. Shake over the fire until it boils. Lay the parsnips upon a dish, and pour the sauce over them.