1289.—GAME PIE. (See French Game Pie and Raised Pie.)
1290.—GAME, PUREE OF. (Fr.—Purée de Gibier.)
Ingredients.—Cold game, butter, gravy, cream, salt and pepper.
Method.—Remove the bones, and simmer them in a little water for at least 1 hour, when gravy is not at hand. Chop the flesh of the bird finely, pound it in a mortar until smooth, moistening gradually with a little good gravy and oiled butter, and pass through a wire sieve. Season to taste, stir in a little cream, turn the preparation into well buttered scallop shells, make thoroughly hot, then serve.
1291.—GAME, TO KEEP FROM TAINTING.
In cold, frosty weather game may be hung for 2 or 3 weeks in an ordinary larder without becoming tainted, but when the atmosphere is warm and damp, care should be taken to hang it in a well ventilated place, preferably where there is a current of air. The feathers are a great protection from flies, but it is advisable to apply a good sprinkling of pepper, which usually serves to keep away these pests.
The Red Grouse (Lagopus Sctiocus) called also the Moor-cock and Gor-cock, is plentiful in the wild heathy tracts of the northern counties of England, and also in Wales and the Highlands of Scotland, and appears to be peculiar to the Northern parts of Britain. Its colour is a rich chestnut, marked and speckled with black. The red grouse to a wild and timid bird, and lives in flocks of about fifty in number. Its average weight is about 19 oz.; that of the female to somewhat less. Its flesh is of an exquisite flavour. The red grouse is subject to the epidemic disease, known as "grouse disease."
1292.—GAME, TO REMOVE TAINT FROM.
As soon as there is the least evidence of taint, remove the feathers and draw the birds, and wash them in water with plenty of salt and a little vinegar. If badly tainted, repeat the process 2 or 3 times, and afterwards rinse in fresh water. Dry thoroughly before cooking. The tainted flavour may be still further removed by putting some fresh powdered charcoal, tied in muslin, inside the crop before cooking, which must be removed before the birds are served. When charcoal is not at hand it may easily be made by placing wood in a hot oven until it is burnt through.
1293.—GROUSE PIE. (Fr.—Pâté de Coq de Bruyère.)
Ingredients.—2 grouse, ¾ lb. of rump steak, ½ pint of good stock, 2 or 3 slices of streaky bacon, 2 hard-boiled-eggs, salt and pepper, puff-paste.
Method.—Cut the birds into neat joints and remove the lower parts of the back, which if allowed to remain would impart a bitter flavour to the pie. Cut the steak into small thin slices, the bacon into narrow strips, and the eggs into sections or thin slices. Line the bottom of
