750. BLACK GAME, A LA PAYSANNE. (No. 715.)

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

carrots prepared in the Swedish fashion
neatly-cut scollops of the streaky bacon
German sausage
a dozen large carrots
four ounces of butter
half a pint of vinegar
four ounces of sugar
a little grated nutmeg
a little salt

Instructions (11)

Place the black game on their dish side by side.
Garnish them round with carrots prepared in the Swedish fashion.
Round this place another border composed of neatly-cut scollops of the streaky bacon and German sausage.
Pour the sauce over the remove, and serve.

Carrot Preparation

Slit the out-side or red part of a dozen large carrots into thin stripes.
Cut these again into thin shreds of about two inches long.
Place them in a stewpan with four ounces of butter and half a pint of vinegar.
Season with four ounces of sugar, a little grated nutmeg and a little salt.
Set them to stew very gently upon a partially-smothered charcoal fire, taking care to turn them over now and then with a spoon.
About an hour will suffice to do them.
If any moisture remains it must be boiled down, and they will be ready for use.

Original Text

750. BLACK GAME, A LA PAYSANNE.
(No. 715.)

stove-fire for five minutes; skim it and pass it through a tammy into a small stewpan, and keep it hot. Then place the black game on their dish side by side, garnish them round with carrots prepared in the Swedish fashion, and round this place another border composed of neatly-cut scollops of the streaky bacon and German sausage; pour the sauce over the remove, and serve.
The carrots above alluded to should be thus prepared: slit the out-side or red part of a dozen large carrots into thin stripes, cut these again into thin shreds of about two inches long. Next, place them in a stewpan with four ounces of butter and half a pint of vinegar; season with four ounces of sugar, a little grated nutmeg and a little salt; set them to stew very gently upon a partially-smothered char-coal fire, taking care to turn them over now and then with a spoon; about an hour will suffice to do them; when if any moisture remains it must be boiled down, and they will be ready for use.

Notes

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