Page:Mrs Beeton's Book of Household Management.djvu/829

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Ingredients.—1 capercailzie, ¼ of a lb. of beefsteak, 1 or 2 slices of bacon, butter, good gravy, bread sauce (see Sauces and Gravies), fried breadcrumbs, watercress, salad-oil, salt and pepper.

Method.—Prepare and truss the bird in the same way as a roast chicken. Put the beefsteak inside the bird; it greatly improves the flavour, and may afterwards be used in the preparation of some cold meat dish. Cover the breast with slices of bacanbacon [sic], and roast in front clear fire or in a moderate oven for about 1 hour, basting frequently. When ¾ cooked remove the bacon from the breast, dredge lightly with flour, and baste well to give the bird a nice brown appearance. Serve on a hot dish garnished with watercress, previously well washed, dried and seasoned with salt, pepper, and a little salad-oil, and send the gravy, bread sauce and breadcrumbs to table in sauce-boats.

Time.—About 1 hour. Average Cost, 4s. 6d. Seasonable from August 20 to December 20.

Ingredients.—¾ of a lb. of lean veal, ¾ of a lb of fresh pork, 1 blackcock, pheasant, partridge, or other game, a slice of bacon, 1 large truffle or truffle trimmings, aromatic spice, salt, paste.

Method.—Chop the meat (veal and pork) finely, or pass it through a mincing machine, season it highly with aromatic spice, salt, etc., and add finely-chopped truffle. Cut the game into neat joins. Line a pie-dish with the prepared forcemeat; on this place a layer of pieces of game, then add a few slices of bacon, and more forcemeat; continue to add these until the pie-dish is well filled. Moistien with a gill of stock or water, cover with a good paste crust, decorate and egg over, bake in a moderate oven for about 1¼ hours. Serve hot or cold.

Time.— To bake, about 1¼ hours. Average Cost, 4s. 6d. to 6s.

Ingredients.—4 ozs. off finely-chopped cooked game, 2 ozs. of