Modern cookery for private families by Eliza Acton
CHAPTER XV.
GAME.
Page
To choose Game 281
To roast a Haunch of Venison 282
To stew a Shoulder of Venison 283
To Hash Venison 284
To roast a Hare 284
Roast Hare (_superior 285
receipt_)
Stewed Hare 286
To roast a Rabbit 286
To boil Rabbits 286
Fried Rabbit 287
To roast a Pheasant 287
_Boudin_ of Pheasant, _à la 288
Richelieu_ (_Entrée_)
To roast Partridges 288
Boiled Partridges 289
Partridges with Mushrooms 289
Broiled Partridge (_breakfast 290
dish_)
Broiled Partridge (_French 290
receipt_)
The French, or Red-legged 290
Partridge
To roast the Landrail or 291
Corn-Crake
To roast Black Cock and Gray 291
Hen (_and when in season_)
To roast Grouse 292
A _salmi_ of Moorfowl, 292
Pheasants, or Partridges
(_Entrée_)
French _salmi_, or hash of 292
Game (_Entrée_)
To roast Woodcocks or Snipes 293
(_and their season_)
To roast the Pintail or 294
Sea-Pheasant, with the
season of all Wild Fowl
To roast Wild Ducks 294
A _salmi_ or hash of Wild Fowl 294