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Classic
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page 153
butter until brown, turn and put them on a hot dish cook the gravy with flour
browned in butter and some Madeira until it binds. The tomato pulp is put into
the center of the dish, the macaroni around it in a wreath and on this the
cutlets side by side. Serve the gravy in a boat.
164. Stewed Shoulder of Venison. Cut off the shoulder at the second joint of the
leg, remove the skin carefully, lard and put the meat into a kettle which has
been lined with fat pork slices. Pour claret and meat broth over the venison and
add some sweet herbs, a piece of ginger, some toasted bread crust, a bay leaf,
and stew in the oven until tender. Then lay it on a hot dish and glaze by
holding over it a ladle heated in the fire; surround it with a border of small
potato balls and serve. The gravy should be strained and served in a boat.
165. Game Hash. Chop very finely remnants of roast game; grate a few onions,
steam them in browned butter, add some flour, 1 spoonful of chopped parsley and
whatever gravy is left over, taking off the fat, and cook this to a nice gravy.
The chopped meat is thoroughly heated but not cooked in this gravy, then add
some lemon juice according to taste, some pepper and salt if necessary. Serve
the hash with a border of small potato dumplings and cover it with button onions
and egg slices.
166. Game Headcheese. Take the juicy remnants of roast game and chop them
finely, and for each 2 1/4 pounds of meat take 3 ounces of wheat bread soaked
and pressed, 2 ounces of boned and chopped anchovy, a little over 2 ounces of
grated eschalots browned in butter, a batter of 5 eggs, about 5 ounces of pork
fat, 4 ounces of grated Parmesan cheese, salt, pepper and 4 spoonfuls of roast
meat gravy. Mix this very carefully and then stir the whites of 3 eggs beaten to
a froth through the mass, which is cooked for an hour a buttered mould. When
cold tip out of the mould and serve with a Remoulade sauce.
All game dishes, with the exception of Nos. 158, 159, 162, 165 and 166 are
suitable for invalids.
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