1322.—RISSOLETTES OF GAME À L'HORLY.
Ingredients.—For the mixture: 6 tablespoonfuls of any kind of game, ¼ of a pint of thick brown sauce (see Sauces), 1 egg, salt and pepper. For the batter: 1 egg, 2 tablespoonfuls of flour, 1 tablespoonful of milk, ½ a teaspoonful of salad-oil, salt to taste.
Method.—Heat the sauce in a small stewpan, put in the minced game, egg and seasoning, stir briskly over the fire until the mixture thickens, turn on to a plate to cool. Mix the flour, milk, salt, salad-oil and yolk of egg smoothly together, put it aside for about an hour, and to use lightly add the white of egg previously whipped to a stiff froth. Divide the game preparation into pieces about the size of a large walnut, dip them into the batter, and fry in a deep pan of hot fat until nicely browned. Drain well, dish in a pyramidal form on a folded serviette or dish-paper, garnish with crisply-fried parsley, and serve hot.
Time.—From 1¼ to 1½ hours. Average Cost, 6d., exclusive of the game.
Ingredients.—6 young rooks, ¾ of a lb. of rump steak, ¼ of a lb. of butter, ½ a pint of stock, salt and pepper, paste.
Method.—Skin the birds without plucking them, by cutting the skin near the thighs, and drawing it over the body and head. Draw the birds in usual manner, remove the necks and backs, and split the birds down the breast. Arrange them in a deep pie-dish, cover each breast with thin strips of steak, season well with salt and pepper, intersperse small pieces of butter, and add as much stock as will ¾ fill the dish. Cover with paste (see Veal Pie), and bake from 1½ to 2 hours, for the first ½ hour in a hot oven to make the paste rise, and afterwards more slowly to allow the birds to become thoroughly cooked. When the pie is about ¾ baked, brush it over with yolk of egg to glaze the crust, and, before serving, pour in, through the hole on the top, the remainder of the stock.
Time.—To bake, from 1½ to 2 hours. Average Cost, uncertain, as they are seldom sold. Sufficient for 5 or 6 persons.
The Rooks are wild birds, found abundantly in most parts of Britain and Ireland. They live in communities, and feed on seeds, insects and vermin. Their flesh is tough and coarse-flavoured. Only the young birds are eaten, generally being shot almost before they take to the wing. The backbones and adjoining flesh is always removed, as these parts have a strong, bitter taste, which soon contaminates the rest of the flesh.
1324.—RUFFS, TO DRESS. (See. Larks, Roasted, No. 1245, Larks, Stuffed and Roasted, No. 1246, and Wheatears, To Dress, No. 1277.)