Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

a frying-pan on the fire, and when fried, add about six ounces of the flesh of prairie-hen, cut in pieces, four prairie-hens' and four chicken livers, eight in all; stir, and when turning rather brown, add also chopped parsley, salt, and pepper; stir again for two or three minutes, and take off. Put in a mortar one pound of flesh of prairie-hen, baked and chopped; one pound and a quarter of fat salt pork, and about four ounces of _panade_. Pound the whole well and put it in a large bowl. Then pound well also the six ounces of prairie-hen flesh and eight livers with twelve yolks of eggs and a wine-glass of Madeira wine, and put in the bowl also. Add to it the tongue and truffles, and mix the whole well, adding game-gravy, or meat-gravy if more handy, about a gill of it, season to taste with salt, pepper, nutmeg, and cloves, grated. Bay-leaf and thyme, well pounded, may also be used, if liked. After being pounded, the whole may be mashed through a sieve, but it is really not necessary. Then place the mixture in one, two, or three _terrines_, cook, and serve as above. _Another_.--Take the flesh of six prairie-hens when cooked, and pound it well. Pound also eight livers, fried; four of prairie-hens and four of chickens; put flesh and livers in a saucepan with gravy, set on a slow fire, and as soon as warm, add to it, little by little, and stirring continually, about three-fourths of its volume of good butter. When all the butter is in, take from the fire, mix one pound of truffles cut in dice with it; put the mixture in one or more terrines; cover, bake, and serve as above. _Terrines_ and _pains_ are sometimes made with poultry, and in the same way as those of game. _Fish-Pies_.--These are made in the same way as meat-pies, using cooked fish instead of meat, but putting fish only inside of the paste. When done it is filled with _coulis of fish_ instead of jelly. Serve as a meat-pie. The fish