cloves, a few whole peppers, a strip of lemon-peel, salt to taste,
thickening of butter and flour, 1 glass of port wine, 1 tablespoonful of
lemon-juice, 1 tablespoonful of ketchup, 1 pint of water or weak stock.
_Mode_.--Cut the remains of cold game into joints, reserve the best
pieces, and the inferior ones and trimmings put into a stewpan with the
onion, pepper, lemon-peel, salt, and water or weak stock; stew these for
about an hour, and strain the gravy; thicken it with butter and flour;
add the wine, lemon-juice, and ketchup; lay in the pieces of game, and
let them gradually warm through by the side of the fire; do not allow it
to boil, or the game will be hard. When on the point of simmering,
serve, and garnish the dish with sippets of toasted bread.
_Time_.--Altogether 1-1/4 hour.
_Seasonable_ from August to March.
_Note_.--Any kind of game may be hashed by the above recipe, and the
flavour may be varied by adding flavoured vinegars, curvy powder, &c.;
but we cannot recommend these latter ingredients, as a dish of game
should really have a gamy taste; and if too many sauces, essences, &c.,
are added to the gravy, they quite overpower and destroy the flavour the
dish should possess.
GROUSE PIE.