749. BLACK GAME, A LA SUEDOISE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (12)

for braizing

one pound of streaky bacon
one pound of German sausage
a good-sized carrot
two heads of celery
two onions stuck with four cloves each
a garnished faggot of parsley
a tea-spoon-ful of black peppercorns
three pints of fermented juice of beetroot (No. 380)
two glasses of brandy
buttered paper

for the sauce

a small ladleful of finished Espagnole sauce (No. 8)
a glass of red wine

Instructions (11)

Truss the black game as for boiling.
Place the trussed game in an oval stewpan with streaky bacon, German sausage, carrot, celery, onions stuck with cloves, garnished parsley faggot, and black peppercorns.
Moisten with fermented juice of beetroot (No. 380) and brandy.
Cover with buttered paper and a lid containing live embers.
Braise slowly on a stove-fire partially smothered with ashes.
When the birds are done, take them up on a dish and keep them covered up in the hot closet until they are dished up.
Strain the liquor through a napkin.
Skim off all the grease.
Boil the liquor down nearly to half-glaze.
Add a small ladleful of finished Espagnole sauce (No. 8) and a glass of red wine to the sauce.
Allow this sauce to boil by the side of the heat.

Original Text

749. BLACK GAME, A LA SUEDOISE.

THESE must be trussed as for boiling, and then placed in an oval stewpan with one pound of streaky bacon, and one pound of German sausage, a good-sized carrot, two heads of celery, two onions stuck with four cloves each, a garnished faggot of parsley, and a tea-spoon-ful of black peppercorns; moisten with three pints of fermented juice of beetroot (No. 380) and two glasses of brandy; cover with buttered paper and the lid containing live embers, and set them to braize slowly on a stove-fire partially smothered with ashes. When the birds are done, take them up on a dish and keep them covered up in the hot closet until they are dished up. Next, strain the liquor through a napkin, skim off all the grease, boil it down nearly to half-glaze, then add to it a small ladleful of finished Espagnole sauce (No. 8), together with a glass of red wine; allow this sauce to boil by the side of the

Notes

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