_Hare, to jug._ No. 2.
Cut and joint the hare into pieces; scald the liver and bruise it with a spoon; mix it with a little beaten mace, grated lemon-peel, pepper, salt, thyme, and parsley shred fine, and a whole onion stuck with a clove or two; lay the head and neck at the bottom of the jar; lay on it some seasoning, a very thin slice of fat bacon, then some hare, and bacon, seasoned well in. Stop close the jug or jar with a cork, to prevent any water getting in or the steam evaporating; set it in a pot of hot water, and let it boil three hours; then have ready some strong beef gravy boiling, and pour it into the jug till the hare is just covered; shake it, pour it into your dish, and take out the onion.
_Hare, to jug._ No. 3.
Cut the hare in pieces, but do not wash it; season with an onion shred fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram, and the peel of one lemon. Cut half a pound of fat bacon into thin slices; then put it into a jug, first a layer of hare and then one of bacon; proceed thus till the jug is full: stop it close, that no steam may escape; then put it in a pot of boiling water, and let it boil three hours. Take up the jug; put in a quarter of a pound of b.u.t.ter mixed with flour; set it in your kettle again for a quarter of an hour, then put it in your dish. Garnish with lemon-peel.
_Hare, to jug._ No. 4.
Cut the hare in pieces, and half season and lard them. Put the hare into a large-mouthed jug, with two onions stuck with cloves, and a f.a.ggot of sweet-herbs; close down, and let it boil three hours. Take it out, and serve up hot.
_Hare, to mince._
Boil the hare with onions, parsley, and apples, till tender; shred it small, and put in a pint of claret, a little pepper, salt, and nutmeg, with two or three anchovies, and the yolks of twelve eggs boiled hard and shred very small; stirring all well together. In serving up, put sufficient melted b.u.t.ter to make it moist. Garnish the dish with whites of eggs, cut in half, and some of the bones.
_Hare, to stew._
Cut off the legs and shoulders, and cut out the back bone; cut into slices the meat that comes off the sides: put all these into a vessel with three quarters of a pint of small beer, the same of water, a large onion stuck with cloves, whole pepper, some salt, and a slice of lemon.
Let this stew gently for an hour closely covered, and then put a quart of good gravy to it, stewing it gently two hours longer, till tender.
Take out the hare, and rub half a spoonful of smooth flour in a little gravy; put it to the sauce and boil it up; add a little cayenne and salt if necessary; put in the hare, and, when hot through, serve it up in a terrine stand.
_Hare stuffing._
Two ounces of beef suet, three ounces of bread crumbs, a drachm of parsley, half a drachm of shalot, the same of marjoram, lemon-thyme, grated lemon-peel, and two yolks of egg.
_Partridge, to boil._
Cover them with water, and fifteen minutes will boil them.
Sauce--celery, liver, mushroom, or onion sauces.
_Partridge, to roast._
Half an hour will be sufficient; and for sauce, gravy and bread sauce.
_Partridge a la Paysanne._
When you have picked and drawn them, truss and put them on a skewer, tie them to a spit, and lay them to roast. Put a piece of fat bacon on a toasting fork, and hold it over the birds, that as it melts it may drop upon them while roasting. After basting them well in this manner, strew over a few crumbs of bread and a little salt, cut fine some shalots, with a little gravy, salt and pepper, and the juice of half a lemon. Mix all these over the fire; thicken them up; pour them into a dish, and lay your partridges upon them.
_Partridge a la Polonaise._
Pick and draw a brace of partridges, and put a piece of b.u.t.ter in their bellies; nut them on the spit, and cover them with slices of bacon, and over that with paper, and lay them down to a moderate fire. While roasting, cut same shalots and parsley very small; mix these together, adding slices of ginger with pepper and salt; take a piece of b.u.t.ter, and work them up into a stiff paste. When the birds are nearly done, take them up; gently raise the wings and legs, and under each put a piece of paste; then hold them tight together, and squeeze over them a little orange juice and a good deal of zest from the peel. Serve them up hot with good gravy.
_Partridge a la Russe._
Pick, draw, and cut into quarters some young partridges, and put them into white wine; set a stewpan with melted bacon over a brisk fire; then put your partridges in, turning them two or three times. Add a gla.s.s of brandy; set them over a slow fire, and, when they have stewed some time, put in a few mushrooms cut into slices, with good gravy. Simmer them briskly, and skim the fat off as it rises. When done, put in a piece of b.u.t.ter rolled in flour, and squeeze in the juice of lemon.
_Partridge rolled._
Lard some young partridges with ham and bacon, and strew over some salt and pepper, with beaten mace, sweet-herbs cut small, and some shred lemon-peel. Take some thin beef steaks, taking care that they have no holes in them, and strew over some seasoning, squeezing over some lemon-juice. Lay a partridge upon each steak, roll it up, and tie it round to keep it together, and pepper the outside. Set on a stewpan, with some slices of bacon and an onion cut in pieces; then carefully lay the partridges in, put some rich gravy to them, and stew gently till they are done. Take the partridges out of the beef; lay them in a dish, and pour over them some rich essence of ham.
_Partridge stewed._
Stuff the craws with bread crumbs, grated lemon-peel, a bit of b.u.t.ter, shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub the inside with pepper and salt. Half roast them; then stew them with rich gravy and a little Madeira, a piece of lemon-peel, an onion, savory, and spice, if necessary, for about half an hour. Take out the lemon-peel and onion, and thicken with a little flour; garnish with hard yolks of eggs; add artichoke bottoms boiled and quartered.
_Salme of Partridges._
Cut up the partridges neatly into wings, legs, and breast; keep the backs and rumps apart to put into sauce; take off all the skin very clean, so that not a bit remains; then pare them all round, put them in a stewpan, with a little jelly gravy, just to cover them; heat them thoroughly, taking care they do not burn; strain off the gravy, and leave the partridge in the pan away from the fire, covering the pan.
Take a large onion, three or four slices of ham, free from all fat, one carrot, cut in dice, a dessert-spoonful of mushrooms, clear washed from vinegar if they are pickled, two cloves, a little parsley and thyme, and a bit of b.u.t.ter, of the size of a walnut; fry these lightly; add a gla.s.s and a half of white wine, together with the jelly in which the partridges were heated, and as much more as will make up a pint of rich sauce, thickened with a little flour and b.u.t.ter; put in the parings of the birds except the claws; let them stew for an hour and a half on the corner of the stove; skim very clear; put in one lump of sugar, and strain the whole through a sieve; put the saucepan containing the partridges in boiling water, till thoroughly heated; lay the different parts of the birds neatly in a very hot dish; pour the sauce over them; have some slices of bread cut oval, rather broad at one end, neatly fried; lay them round the dish, and serve up.
_Partridge, to pot._
For two brace of partridges take a small handful of salt, and of pepper, mace, and cloves, a quarter of an ounce each. With these, when well mixed, rub the birds thoroughly, inside and outside. Take a large piece of b.u.t.ter, season it well, put it into them, and lay them in pots, with the b.r.e.a.s.t.s downward. The pots must be large enough to admit the b.u.t.ter to cover them while they bake. Set them in a moderate oven; let them stand two hours; then take them out, and let them well drain from the gravy. Put them again into the pots; clear the b.u.t.ter in which they were baked through a sieve, and fill up the pots with it.
_Partridge Pie._
Bone your partridges, and stuff them with forcemeat, made of breast of chicken and veal, ham and beef-suet, all chopped very fine, but not pounded in a mortar, which would spoil it. Season with mace, pepper, salt, a very little shalot, and lemon-peel. Put the whole into a stewpan; keep it stirred; add three eggs; have a raised crust, and lay thin slices of good fat bacon at the bottom and all round.
_Pheasant, to boil._
Boil the birds in abundance of water; if they are large, they will require three quarters of an hour; if small, about half an hour. For sauce--stewed white celery, thickened with cream, and a bit of b.u.t.ter rolled in flour; pour this over them.
_Pheasant, with white sauce._
Truss the bird with the legs inward, (like a fowl for boiling); singe it well; take a little b.u.t.ter and the fat of some bacon, and fry the pheasant white; when sufficiently firm, take it out of the pan; then put a spoonful of flour into the b.u.t.ter; fry this flour white; next add a pint of veal or game jelly; put in a few mushrooms, if pickled to be well washed; cut small a bunch of parsley, a large onion, a little thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of sugar; stew the bird in this sauce till done; this may be known by putting a fork into the flesh, and seeing that no blood issues out; then skim off the fat and drain the pheasant; then strain and boil the gravy in which it has been stewed; have ready a few mushrooms fried white in b.u.t.ter; then thicken the gravy with the yolk of four eggs and two table-spoonfuls of cream, throw in the mushrooms, place the pheasant in a hot dish, pour the sauce over it, and serve it up.
_Pheasant a la Braise._
Put a layer of beef, the same of veal, at the bottom of the stewpan, with a thin slice of bacon, a little bit of carrot, an onion stuck with cloves, a bunch of sweet-herbs, some black and white pepper, and a little beaten mace, and put in your pheasant; put over it a layer of veal and the same of beef; set it on the fire for five or six minutes; then pour two quarts of boiling water, cover it down close, and put a damp cloth round the outside of the cover to prevent the steam escaping: it must stew gently for an hour and a half; then take up the pheasant and keep it hot, and let the gravy stew till reduced to about a pint; strain it off, and put it into a saucepan, with a sweetbread, which must have been stewed with the bird, some liver of fowls, morels, truffles, artichoke bottoms, and the tops of asparagus, and let these simmer in the gravy; add two spoonfuls of red wine and of ketchup, and a piece of b.u.t.ter rolled in flour; let them stew for five or six minutes: lay the pheasant in the dish, pour the ragout over it, and lay forcemeat b.a.l.l.s round it.