Wild duck

(Recipe #8, page 149)

Regarding the age of the duck, see the discussion of goose above. If the duck is to be cooked whole, rub it with fine salt and pepper and set it tightly covered on the stove with a generous amount of butter and suet, with two bay leaves, 2 lemon slices, and 8 juniper berries added; after it has begun to brown on both sides, pour in a little boiling water and simmer the duck until it is tender and lightly browned. Some thick cream is a good addition to the preparation. Continue reading

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Roasted young pigeons

(Recipe #142, page 112)

Nesting pigeons are best. They should be killed a day or two before being roasted but must not be exposed to the air after being plucked. If you like, they may be stuffed with the forcemeat in section I, no. 10. Continue reading

Roast boar

(Recipe #136, page 110)

A roast from an older boar or shoat is best. Skin and lard the animal, set it on the stove with some boiling water, skim, and add the following seasonings: pepper, cloves, allspice, onions, a few bay leaves, juniper berries, ¼ cup of malt vinegar, and only a little salt, because otherwise reduction will make the broth too salty. When the roast is done, pass the reduced broth through a sieve and brown the roast with butter, rendered pork fat, and cream, basting frequently and gradually adding the reduced broth.

Roast the leg about 2½–3 hours, a portion of the saddle somewhat shorter.

Translated by David Green.

Roast rabbit prepared like game

(Recipe #99, pages 99 – 100)

Three days before it is to be cooked, place the saddle of a full-grown rabbit in an earthenware bowl and pour the following marinade over it: ¼ quart of vinegar, ¼ quart of red wine (the last drops from the keg may be used), 4 chopped onions, a heaping teaspoon of fresh, coarsely ground juniper berries, a teaspoon of ground pepper, 3 bay leaves, and a few sprigs of thyme. Baste the saddle three times a day and turn it over daily. Then lard the roast like a hare, sprinkle it with salt, and roast it with sour cream as described in no. 98.

Particularly suitable accompaniments include brown- or red-cooked pears (omit cranberries from the latter) and applesauce with cranberries, fresh or preserved.

Translated by David Green.

Fried liver with gravy

(Recipe #79, pages 94 – 95)

Wash the fresh liver, remove its membrane and sinews, cut it into finger-length slices, optionally sprinkle it with some pepper and a very little salt, dredge it in flour, and fry it carefully for about 10 minutes in heated butter and fat or butter and pork fat, turning once. Frying too long will make the liver dry; it is done as soon a no blood emerges when pierced with a fork. Rapidly pour 2 cups of cold water into the pan, cover it quickly, let it stew for a few minutes, and serve it at once in its gravy.

A few fresh crushed juniper berries may be added to the hot butter; they impart a pleasant flavor to the liver.

Translated by David Green.

Braised roulades

(Recipe #40, pages 85 – 86)

Pound a piece of beef from the round, which should not be too fresh, cut it into lengthwise slices, pound them with a mallet (not the side of a knife), sprinkle them sparingly with a mixture of finely ground salt, allspice, and some mace or alternatively with some ground juniper berries. Place a thin slice of pork fat on each, roll them into tight roulades, tie them with twine, and dust them with flour. Continue reading

Sauerbraten prepared like game, no. 3

(Recipe #12, page 78)

Take about 6 pounds of the same meat that would be used for ordinary sauerbraten, marinate it for up to 8 days in malt vinegar (see sauerbraten no. 1), and place it on the stove with ½ a pound of diced pork fat heated very hot, the requisite amount of salt, and (optionally) a few fresh juniper berries. Brown the meat on all sides, basting frequently; when it is about half done, lightly brown a level soup bowl of sliced onions in the fat, then gradually add a bowl of thick sour cream and braise the meat for a total of about 2½ hours over moderate heat; baste it frequently and turn it once without piercing it. The meat will thus be covered with the diced pork fat. When the meat is served, if the gravy has been overcooked, after removing the fat stir 2 cups of milk or water thoroughly into the drippings in the pot, heat well and serve with the meat.

Note: If a really good piece of meat is prepared in this way, you will have an excellent dish.

Translated by David Green.