Chapter XV
Reading edition
GAME.
Page
To choose Game 281
To roast a Haunch of Venison 282
To stew a Shoulder of Venison 283
To Hash Venison 284
To roast a Hare 284
Roast Hare (superior receipt) 285
Stewed Hare 286
To roast a Rabbit 286
To boil Rabbits 286
Fried Rabbit 287
To roast a Pheasant 287
Boudin of Pheasant, à la Richelieu (Entrée) 288
To roast Partridges 288
Boiled Partridges 289
Partridges with Mushrooms 289
Broiled Partridge (breakfast dish) 290
Broiled Partridge (French receipt) 290
The French, or Red-legged Partridge 290
To roast the Landrail or Corn-Crake 291
To roast Black Cock and Gray Hen (and when in season) 291
To roast Grouse 292
A salmi of Moorfowl, Pheasants, or Partridges (Entrée) 292
French salmi, or hash of Game (Entrée) 292
To roast Woodcocks or Snipes (and their season) 293
To roast the Pintail or Sea-Pheasant, with the season of all Wild Fowl 294
To roast Wild Ducks 294
A salmi or hash of Wild Fowl 294