Grouse pie (highly recommended)

(Recipe #14, page 149)

Cut the bird into small pieces, remove all the bones and cook the pieces a bit in butter. Then place them in wine vinegar with pepper, nutmeg, and pearl onions for a few hours. Continue reading

Advertisements

Broiling herring like lampreys

(Recipe #86, page 144)

After refreshing and drying the herring, cut the heads a bit smaller on both sides, remove the eyes, and grill the fish well on a gridiron. Place them in pot with lemon slices, bay leaves, coarsely ground pepper, and allspice, and pour salad oil over them. Continue reading

Another method (to pickle salt herring)

(Recipe #85, pages 143 – 144)

Prepare the herring as above, soaking them in water or preferably milk for two days to extract the salt completely. Then gut the fish and cut the flesh smooth. Layer the fish in a preserving jar or stoneware crock with whole shallots or small onions, capers, cloves, pepper, lemon slices, and a few bay leaves, and cover with vinegar. The milt can also be passed through a sieve and combined with vinegar to make a thick sauce and poured over the herring. Continue reading

Spring chicken with sauce

(Recipe #141, pages 111 – 112)

After cleaning the chickens, divide them in half and sauté them until tender and moist. Take them out of the pan, lightly brown flour in the remaining butter, stir in rich meat broth, chopped mushrooms, some mace, and lemon slices; cook to make a thick sauce and finish by stirring in egg yolks. Fill the cavity of the chicken halves with the sauce, set them side by side in a baking dish and for ¼ hour in the oven, and serve at once.

Translated by David Green.