Venison,Mutton Any game meat you have lying about on hand
This savoury and highly relishing stew-soup may be made of any or everything known by the name of game.
Take from two to four pounds of the trimmings or coarse parts of venison, shin of beef, or shanks or lean scrags of good mutton-all fresh. If game is plenty, then use no tame meat.
Break the bones and boil this with celery, a couple of carrots and turnips, four onions, a bunch of parsley, and a quarter-ounce of peppercorns, the largest proportion Jamaica pepper. Strain this stock when it has boiled for three hours. Cut down and skin a blackcock or woodcock, a pheasant, half a hare or rabbit, a brace of partridges or grouse, or one of each (whatever you can get your hands on ) and season the pieces with mixed spices. These may be floured and browned in the frying-pan; but as this is a process dictated by the eye as much as the palate, it is not necessary in making this soup.
Put the game to the strained stock with a dozen small onions, a couple of heads of celery sliced, half a dozen peeled potatoes, and, when it boils, a small white cabbage quartered, black pepper, allspice, and salt to taste.
Let the soup simmer till the game is tender, but not overdone; and, lest it should, the vegetables may be put in half an hour before the meat.
Hot buttered toast
Take six small rounds of buttered toast, spread them with anchovy paste, arrange on a hot dish, and keep hot.
Melt two tablespoons of butter in a saucepan, put in three tablespoon fulls of cream and the raw yolks of three eggs, and stir over the fire until the mixture is a creamy mass. Add a little finely chopped parsley and a dash of cayenne. Heap on the rounds of toast and serve very hot.
Shallots or chives
wine vinegar or white wine
Cut a pound of fresh salmon, freed from skin and bone, into one-inch cubes. Season with salt, pepper and a tiny pinch of mace, and place in a fish-kettle or saucepan with a minced shallot or a tablespoonful of chopped chives.
Add half a cup of water and a quarter cup of wine vinegar or white wine, bring to the boil and simmer very gently for about thirty-five minutes.
Add a tablespoon of chopped parsley shortly before dishing up.
A few small mushrooms, chopped and cooked in butter for ten minutes, may be added, or a few cooked shrimps, or one or two chopped hard-boiled eggs. Another variant has a dash of anchovy sauce. Serve hot with fresh griddle scones or a border of creamed potatoes, or cold garnished with cress and cucumber.
Choose a fat, fresh rabbit. Cut it into at least twelve pieces; brown these in butter, with the onions. When browned, if you wish delicate cookery, pour off the butter and add three-quarters of a pint of well-seasoned stock, one large spoonful of curry-powder and one of flour, six ounces of streaky bacon cut into half-inch cubes, and also half a dozen button onions. Season with a teasoonful of mushroom powder.
this slowly for half an hour, at least, stirring it. Add what more seasonings you think required, as cayenne, a little tumeric, cumin.
Pile up the pieces of rabbit and pour the sauce, which should be thickish as in all curry dishes, over them. Serve with plain boiled rice in a sperate dish.
Fresh coconut is an excellent ingredient in mild curries. Rasp and stew it the whole time:
we do not like green vegtables in curries though they are sometimes used. Mushrooms are an enrichment, celery is good, and onion indispensable.
Grate six ounces of stale bread, pour over it three teacupfuls of boiling milk, and set aside till nearly cold.
While it is cooling, seperate the yolks and the whites of three eggs. Beat up the yolks with three ounces of sugar, add a good tablespoonful of marmalade, and stir lightly into the pudding.
Butter a mould and ornament it with big raisins.
Pour in the pudding mixture and put the mould immediately into a pan with boiling water that will just come up to the level of the pudding inside the mould.
Draw the pan aside so that it may remain just under boiling point, and let it cook thus for an hour and three-quaters.
When ready, take it out of the water, lift off the lid, let it stand for five minutes or more, then turn out and serve with hot custard sauce.
Wine or other liquor
Mince apples and grate biscuit; take an equal weight to these of minced suet. Sweeten this with sugar, and season with cinnamon and grated nutmeg. Moisten the whole with wine or any well-flavoured liquor, and mix, and fill the skins, but not too full, as the bread swells. Boil, and serve hot.
Take a pound of fine sugar pounded and sifted, a pound of fine flour; beat eight eggs with two spoonfuls of rose water; mix flour and sugar, then wet it with the eggs and as much cold water as will make a light paste;
beat the paste very well then put the biscuits in parchment paper lined pans. Bake in a gentle oven.
Orange flower water
Wash a quater of a pound of fresh butter in orange-flower water and beat it with the pounded yolks of five or six hard boiled eggs; blanch and pound to a paste with a little orange-flower water two ounces of sweet alomnds; add a little grated lemon peel and pounded and sifted loaf sugar. Mix all together and, with a wooden spoon, work it through a stone colander. Soak some Naples biscuits in white wine and put them over the fairy butter in heaps as high as it can be raised.
Whip some cream stiffly; sweeten it and flavour with vanilla; set it to freeze. When nearly frozen stir in coarse toasted oatmeal, well dried in the oven without being browned. Serve in a glass dish or in indivdual glasses.
One pound and a half of dried and sifted flour, three-quarters of a pound of honey, half a pound of finely pounded loaf sugar, a quarter of a pound of citron, and half an ounce of orange peel cut small, of pounded ginger and cinnamon three-quarted of an ounce. Melt the sugar with honey and mix in the other ingredients; roll out the paste and cut it into small cakes of any form. Bake at 300F for fifteen or twenty minutes.