Comprising Black Game, d la Montagnarde. d l' Italienne.

d la Suedoise.

Black Game, d la Paynanne.

., d la Norwegie'nne. etc.

747. Black Game, A La Montagnarde

Cut off the legs and wings, tuck the thighs inside the birds, and split them down the back; season well with pepper and salt, rub them over with a paste-brush dipped in clarified butter, and then broil them carefully on a gridiron, over a clear fire perfectly free from smoke : or place the birds in a baking-dish or sauta-pan with a piece of butter; set them to bake in the oven, and baste them frequently. When done, glaze them nicely, and dish them up with a border of potato croquettes, and then pour under them some Poivrade sauce (No. 29), finished with a piece of anchovy-butter and some lemon-juice.

748. Black Game, A L'Ltalienne

Truss the birds as for boiling, put them into an oval stewpan with garnished faggot of parsley, two carrots, two heads of celery, two onions, each stuck with three cloves, a blade of mace, twenty peppercorns and two cloves of garlic; moisten them with a gill of brandy and a large ladleful of good stock; place a buttered paper on the top, put the lid on, and set them to braize on a very slow fire, with some live embers on the lid. If the birds are young, one hour and a quarter will suffice to braize them; but if old they will require longer time. When the birds are done, drain, glaze, and dish them up, garnish with macaroni finished with the liquor from the birds, freed from every particle of grease, and boiled down with the macaroni; to this add six ounces of grated Parmesan cheese, a spoonful of tomata sauce (No. 22), and four ounces of fresh butter; pour some brown Italian sauce (No. 12) over the birds and round their base, and serve.

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-spoonful 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. 3), together with a glass of red wine; allow this sauce to boil by the side of the stove-fire for five minutes; slum 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 outside 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 charcoal 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.

750. Black Game, A La Paysanne

See pheasants d la Paysanne. (No. 715.)

751. Black Game, A La Norwegienne

Truss these as for roasting, lard the breasts closely with well furnished rows of larding ; set them to braize in an oval stewpan, moistened with a mirepoix (No. 236) made with two parts of good stock and one third of French vinegar; baste the birds frequently while they are being braized, when done, set them upon a baking-sheet in the oven for two minutes to dry the larding, then glaze and dish them up ; garnish with a border of stewed red cabbage dressed in the same way as French sauer-kraut (No. 165), and round this place a border of small sausages prepared as follows :

Chop one pound of calf's liver with ten ounces of fat bacon and six ounces of brown bread-crumbs, season with black pepper, salt, grated nutmeg, and lemon-peel, some parsley, thyme, one bay-leaf, and some sweet-basil, all chopped fine; add the yolks of three eggs, mix the whole thoroughly, and then form this preparation into small flat, round, or oval sausages, which must be wrapped up in pig's caul; fry these of a brown color, and use them as directed above.

Sauce the remove with a Poivrade (No. 29), mixed with half the liquor in which the birds have been braized, previously cleared of all grease and boiled down to half-glaze; glaze the larding, and serve.

In addition to the foregoing methods of dressing black game, they may also be served d la Soubise, & la Perigueux, a la Financiere, with a puree of celery, Richelieu sauce, braized cabbages, and a la Dauphinoise; for the preparation of which, see those articles.

Note. - Grouse should be dressed in the same way as black game. 16