23 DRESSED GAME AND 



Grouse Souffle. 



Take the breasts of two grouse already cooked, 

 pound them in a mortar with two ounces of fresh 

 butter and a very small piece of onion. Pass them 

 through a sieve, add four eggs, beat the whites to 

 a stiff froth, season with a little salt and dust of 

 cayenne. Place it in a souffle dish, and bake it in 

 a quick oven. 



Timbale of Grouse a la Vitellius. 



Simmer a slice of tongue in a stewpan till 

 nearly cooked. Cut it up into fine dice, and put 

 it back into the saucepan with four truffles, four 

 tomatoes, and an ounce of butter ; add a little 

 cornflour to thicken it. Moisten with half a pint 

 of stock and a gill of claret. Reduce this, skim off 

 all the fat ; then add some finely-minced grouse, 

 a sprig of parsley, and six anchovies which have 

 been soaked in milk. Warm these over a slow 

 fire, but do not let them boil ; when done, pour 

 into a fancy mould lined with light puff paste. 

 Bake, turn out, and serve very hot, garnished with 

 crisped parsley. 



To Cook Hare. 



The great object in cooking a hare is to keep 

 it as moist as possible, and therefore the hare must 

 not be put too close to the fire in the first stage of 

 roasting. Prepare a stuffing of quarter of a pound 

 of beef suet, chopped finely, t\\o ounces of un- 

 cooked ham, a teaspoonful of chopped parsley, and 

 two teaspoonfuls of dried mixed savoury herbs ; 



