Page:Mrs Beeton's Book of Household Management.djvu/844

750 Dish in a close circle on a potato border, alternating the colours, fill the centre with asparagus points, peas, flageolets, or purée of spinach, and pour the hot Madeira sauce round. If preferred, the birds, instead of being sprinkled with ham and truffle, may be simply wrapped in caul, cooked for 10 minutes, then brushed over with warm glaze, and served in paper cases.

Time.—About ½ an hour to cook. Average Cost, 9d. to 1s. each. Seasonable, from September to February.

Ingredients.—Game of any kind, equal quantities of finely chopped veal and pork, veal forcemeat, paste (see Pork Pie, No. 1116), coarsely chopped truffle, stock that will jelly when cold (preferably game stock), egg, salt and pepper.

Method.—Mix the veal and ham together, season liberally with salt and pepper, and add 1 or 2 tablespoonfuls of chopped truffle. Divide the birds into neat joints, and remove all bones except those which are deeply imbedded in the flesh and difficult to detach. Make and mould the paste as described in the recipe for Pork Pie, and line the bottom and sides with veal forcemeat. Put in the prepared game, season each layer with salt and pepper, and intersperse small pieces of the meat farce, taking care to leave spaces to be afterwards filled with stock. Pile the game high in the centre, cover with a thin layer of veal farce, put on the cover, then follow the directions given for preparing, baking and finishing Pork Pie.

Follow the directions given for Wild Duck, Salmi of, No. 1340, when utilising cold remains; otherwise first roast the duck for about 20 minutes (see Wild Duck, Roasted, No. 1339), cut it into neat joints, and afterwards proceed as directed.