GARNITURE FOR OMELETTES

546. _Asparagus, Peas, and Green Peas._--Put in a stewpan two spoonfuls of plain boiled sprue-grass that has previously been cut up, add to it half an ounce of butter, a little salt, pepper, and sugar, warm it on the fire, moving it continually; when warm, put it with a spoon in the centre of the omelette, turn over, and serve; the same with peas, and add melted butter or white sauce.

547. _Oysters._--Open and blanch delicately twelve middle-sized oysters, and put them in a stewpan with their own gravy, beard them, add a tablespoonful of milk or cream, and give it a boil, then add half an ounce of butter in which you have mixed a saltspoonful of flour, stir it in without breaking the oysters, put over the centre of your omelette, and proceed as before.

548. _Lobster._--Cut half or a small one in thin slices, put four tablespoonfuls of melted butter in a stewpan, a few drops of essence of anchovies, and a little cayenne; put in your lobster, warm it well, and put in the middle of the omelette, as above.

549. _Kidneys._--Cook two kidneys as No. 430; when done, serve in centre of omelette, as above.

550. _Mushrooms._--Wash about ten small fresh mushrooms, cut in slices, put in a stewpan, with half an ounce of butter, a little salt, pepper, and the juice of a quarter of a lemon, simmer for a few minutes on the fire till tender; if too liquid, add a little flour, place in centre of omelette, and proceed as above.

551. _Bacon._--Cut two ounces of good lean bacon in small dice, put in pan to fry with the butter for one minute, then mix with the eggs prepared as for omelette of herbs, and cook the same way.

ENTRÉES OF GAME.

552. _Broiled Pheasant._--Having drawn a pheasant, lay it upon its breast, and pass a knife down the back-bone, upon each side, taking it entirely out, then cut off the feet at the knuckle, break the leg and thigh-bones, turning the leg inside, separate the breast-joint of the wing, pressing the bird quite flat, then sauté it in a sauté-pan, with a little lard or dripping, and when browned on both sides, and about half done, place it upon a plate, season well with salt and pepper, egg and bread-crumb over, and broil it upon a gridiron over a moderate fire until sufficiently done, which would be in about a quarter of an hour, when serve with game, mushroom, or any piquant sauce.

The advantage of broiling or sautéing game or poultry is, that when you are alone, you need only cook the half of any large bird at one time.

_Game Curries._--I have also made very good game curries, but not too hot with curry, as that would entirely destroy the flavor of the game.

553. _Pheasant stewed with Cabbage._--The following is an excellent method for dressing a pheasant which should prove to be rather old, although a young one would be preferable. Procure a large savoy, which cut into quarters, and well wash in salt and water, after which boil it five minutes in plain water, then drain it quite dry, cut off the stalk, season rather highly with pepper and salt, have ready a middling-sized onion, and half a pound of streaky bacon, which, with the cabbage, put into a stewpan, covering the whole with a little good broth; let it simmer at the corner of the fire three quarters of an hour, then thrust the pheasant (previously three parts roasted) into the cabbage, and let them stew nearly three quarters of an hour longer, or until the stock has reduced to glaze, and adheres thickly to the cabbage, when dress the cabbage in a mound upon your dish, with the bacon, cut into slices, around, and the pheasant upon the top, half way buried in the cabbage; have a little game sauce, which pour round and serve.

554. _Joe Miller's stewed Pheasant._--Roast a pheasant as directed (No. 582), but previously dipping it into flour, and occasionally flour over whilst roasting, thus making the exterior very crisp, and keeping it nearly white, then put the crumbs of two French rolls into a stewpan, with half a pint of milk, a small eschalot, a bay-leaf, an ounce of butter, and a little pepper and salt; let the whole boil a few minutes, when take out the eschalot and bay-leaf, place a piece of buttered toast upon your dish, pour the above over, dress the pheasant upon the top, and serve.

555. _Hashed Pheasant._--Should you have any remains of pheasants from a previous day, cut them into as neat pieces as possible, then put an ounce of butter into a stewpan, with half an ounce of flour, which stir two or three minutes over the fire, until becoming slightly browned; then add a glass of port wine, half a pint of water, season highly, boil at the corner of the stove, stirring and skimming occasionally, until sufficiently thick to adhere to the back of the spoon; then put in the pieces of pheasant, with a little coloring, let it remain ten minutes, at the corner of the stove, but not to boil, when dress the meat upon your dish, pass the sauce over through a sieve, and serve.

556. _A plain Salmi of Pheasant._--Or, should you have a pheasant left that little has been cut from, cut and trim it into neat joints, which put into a stewpan, then in another stewpan put the bones and trimmings, chopped up very small, with an onion in slices, a little parsley, thyme, and bay-leaf, four peppercorns, and a glass of sherry, boil altogether two minutes, then add three parts of a pint of brown sauce, and half a pint of broth (if no brown sauce, add a spoonful of flour and a quart of broth or water and some coloring); let the whole boil until reduced to half, skimming it occasionally; place a fine hair sieve over the stewpan containing the pieces of pheasant, through which pass the sauce, warm altogether gently, without boiling, and when quite hot dress the pieces neatly upon a dish, pour the sauce over, and serve with sippets of fried or toasted bread (cut into the shape of hearts) around.

The remains of pheasant, or any other game, may also be minced and warmed in a little of the above sauce, and served with poached eggs upon the top, or likewise made into boudins and croquettes, as directed for turkey.

557. _Grouse._--The Scotch method is to plain roast the grouse, dress it upon toast, and pour plain melted butter over.

But they may be dressed in any of the ways directed for pheasants, with the exception of being stewed with cabbage, as may be likewise every description of black game.

558. _Stewed Partridges with Cabbage._--Have two nice partridges trussed as for boiling, and run five or six slices of fat bacon, of the thickness of a quill, lengthwise through the breast, but not to protrude, and roast them fifteen minutes before a moderate fire; have some cabbage stewed as directed for pheasant with cabbage, but stewed nearly dry before thrusting in the partridges; keep the whole hot, but not boiling, for about an hour; have ready two pork sausages, nicely broiled, dress the cabbage, which must be quite dry, upon your dish in a mound, with the partridges at the top, half buried in it, cut the bacon in halves, placing a piece at each end, with a sausage at each side; pour half a pint of game sauce round, and serve; good plain gravy is also very nice.

559. _Partridge sauté with Mushrooms._--Have two young partridges, each of which cut in halves, and lay in a convenient-sized stewpan, into which you have previously poured two or three tablespoonfuls of salad oil, first seasoning them lightly with a little white pepper and salt, and a sprinkle of chopped eschalots; put a cover upon the stewpan, which place over a moderate fire, until one side of the partridges is browned, when turn them over, proceeding the same until browned on both sides; then pour off part of the oil, and add half a tablespoonful of flour, which well mix in, then add a glass of sherry, half a pint of broth, and twenty small button mushrooms (previously blanched); let it simmer, skimming off all the oil which rises to the surface, until the partridges are tender, and the sauce thick enough to adhere to them; season the sauce a little if required, dress the partridges upon a dish, sauce over, and serve.

The remains of partridges may likewise be hashed or served in a plain salmi as directed for pheasants.

560. _Woodcocks, à la Lucullus._--Plain roast the woodcocks as directed in Roasts, catching their trails upon toast, upon which, when done, dress the birds on a dish; have ready a little thick melted butter, with which mix the yolk of an egg and a little cream, pour this over the woodcocks, sprinkle lightly with bread-crumbs, salamander of a light brown color, and serve with a little gravy round.

561. _Woodcock, the Sportsman's fashion._--Roast two woodcocks rather underdone, catching their trails upon a large piece of toasted bread, when done cut each bird into quarters, which place in a stewpan, with the remainder of the trail cut small, a little pepper, salt, a glass of sherry, a little chopped eschalot, the juice of half a lemon, and half a gill of broth, let the whole simmer very gently a few minutes; dress the pieces of woodcock rather high upon the toast, pour the sauce over, and serve.

562. _Hashed Woodcock._--Should you have any remaining from a previous dinner, cut each one in four (or if not whole, into neat pieces), chop all the interior rather fine, which mix with a small piece of butter, a spoonful of bread-crumbs, and a little chopped parsley, make six croutons in the shape of hearts, from a piece of toasted bread, spread a piece of the above preparation upon each, and put them in a warm oven for a short time; hash the pieces of woodcock as directed for pheasant, and serve with the croutons round.

563. _Snipes à la minute._--Put a quarter of a pound of butter into a stewpan, over which lay six snipes, breasts downwards, add a spoonful of chopped onions, the same of chopped parsley, a little grated nutmeg, half a teaspoonful of salt, and a saltspoonful of white pepper; set the stewpan over a brisk fire for seven or ten minutes (according to the size of the birds), stirring them round continually; then add the juice of one lemon, two glasses of sherry, the same of broth, and a spoonful of finely-grated crust of bread; let the whole simmer a few minutes longer, dress the birds upon a dish, stir the sauce well together, pour it over the snipes, and serve; a little glaze is an improvement.

564. _Plovers sauté with English Truffles._--Procure four plovers, which lay breasts downwards in a stewpan, containing a quarter of a pound of butter, to which add eight raw truffles, well washed, peeled, and cut into very thin slices, two cloves, a bay-leaf, half a teaspoonful of salt, and a saltspoonful of pepper, pass the whole ten minutes over a sharp fire, stirring them round occasionally; then well mix in half a tablespoonful of flour, which moisten with half a pint of broth and a glass of white wine; let the whole simmer at the corner of the fire twenty minutes longer, keeping it well skimmed, dress the birds upon a dish, reduce the sauce to a proper consistency, season with a little sugar and the juice of a lemon, and pour it over the birds; serve very hot.

565. _Wild Duck, with Orange Sauce._--Having trussed your duck as for roasting, rub it all over with the liver until quite red; then put it down before a good fire to roast for twenty minutes, after which cut eight incisions down the breast, and have ready the following preparation: put an ounce of butter into a stewpan, with a quarter of a saltspoonful of cayenne, the rind of an orange (free from pith, previously cut into strips, and blanched in boiling water, and well drained upon a sieve), and the juice of a lemon, warm all together, and when melted, but not oily, pour over the duck, and serve.

566. _Hashed Wild Duck._--Cut up the remains of a duck or ducks into neat pieces, and put into a stewpan with half or a tablespoonful of flour (depending on the quantity), mix well, moisten with a glass or two of wine, and sufficient broth or water to make a thickish sauce, season well, add a little Harvey sauce, mushroom-catsup, a little sugar, and cayenne pepper; let simmer, but not boil, take out the pieces, which dress upon toast, reduce the sauce, pour over, and serve. A little coloring may be added, if approved.

567. _Widgeons._--Rub the breast of a widgeon over with a part of the liver, chop up the remaining part, to which add a few bread-crumbs, a little chopped lemon-peel, chopped parsley, and an egg, with which stuff the interior, roast nearly as long as for the wild duck before a very sharp fire, dress upon toast on a dish, having ready the following sauce: put half a glass of port wine into a stewpan, with a teaspoonful of chopped eschalots, a little salt, pepper, and cayenne, boil a few minutes, add the juice of a lemon, and two ounces of fresh butter, sauce over, and serve. Widgeons are hashed the same as wild duck.

568. _Teal, a new method._--Procure four, draw them; then put half a pound of butter upon a plate, with a little pepper, grated nutmeg, parsley, a spoonful of grated crust of bread, the juice of a lemon, and the liver of the teal, mix well together, and with it fill the interior of the teal; cover them with slices of lemon, fold in thin slices of bacon, then in paper, and roast twenty minutes before a sharp fire; take off the paper, brown the bacon, dress them upon a slice of thick toast, letting the butter from the teal run over it, and serve very hot.

569. _Teal à la sans façon._--Roast four teal quite plain, prepare a quarter of a pound of butter as above, with the omission of the livers, which place in a stewpan over the fire, stirring quickly, until forming a kind of sauce, add some fillets from the pulp of a lemon, sauce over, and serve. The remains of teal also make excellent hash.

570. _Larks à la minute._--Proceed as directed for snipes à la minute, previously stuffing them with their livers as directed for widgeons, adding a few mushrooms at the commencement; but do not let them stew too quickly, or the bottom will brown and give a bad flavor to the sauce; seven minutes are quite sufficient to stew them.

571. _Lark Pie._--Cover the bottom of a pie-dish with thin slices of beef and fat bacon, over which lay ten or twelve larks previously rolled in flour, stuffed as above, season with a teaspoonful of salt, a quarter ditto of pepper, one of chopped parsley, and one of chopped eschalots, lay a bay-leaf over, add a gill of broth, and cover with three quarters of a pound of half puff paste, bake one hour in a moderate oven, shake well to make the gravy in the pie form a kind of sauce, and serve quite hot.

572. _Jugged Hare._--Put a quarter of a pound of butter, with a pound of bacon cut into dice, and the hare, cut into pieces, in a stewpan: set upon a moderate fire until the pieces of hare are becoming firm, when add six ounces of flour, mix well, and moisten with sufficient water to cover it: add two glasses of any kind of wine, and one of vinegar, season high with pepper and salt, let simmer until tender, keeping well skimmed; when done, and the sauce becoming rather thick, dress upon your dish, and serve.

573. _Jugged Hare (another way)._--Put about half a pound of butter, with ten ounces of flour, into a stewpan, put it on the fire, and keep stirring it round until it has a yellow tinge; then add a pound of bacon cut in square pieces, stir it a little longer on the fire; the hare having been previously cut up, put it into the stewpan and stir it about until it becomes firm, when add four glasses of port wine and sufficient water to cover it; season, and add two bay-leaves and four cloves, and when half done, about fifty button onions, or ten large ones in slices, a tablespoonful of brown sugar, let it simmer until it is well done and the sauce rather thick; dress up, sauce over, and serve. If an old one, it will take about four hours.