The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

the back of the spoon, then pass it through a sieve, and afterwards through a tammie, and use where directed. The bones of two partridges or one pheasant would be sufficient. No. 59. _Sauce à la purée de Gibier._ Roast a grouse, and separate all the flesh from the bones, make a sauce with the bones as directed in the next; pound the flesh well in a mortar, put it into a stewpan; then add the sauce, boil altogether five minutes, then rub it through a tammie, and serve where directed. Any description of game, or the remains of some from a previous dinner, may be used for the above purpose; the purée requires to be as thick as bechamel sauce (No. 7). No. 60. _Sauce au fumée de Gibier._ Roast two grouse, let them get partly cold if time permits, then cut them into joints, which use for a salmi (see No. 876); chop the trimmings up small, with the back bones, and put them into a stewpan with a glass of sherry, an onion, a piece of carrot, and a piece of turnip, all in slices, a little celery, a sprig of thyme, and parsley, a bay-leaf, one clove, and half a blade of mace, stir them over the fire five minutes, then add a quart of brown sauce (No. 1), and a pint of consommé (No. 134); boil quickly upon the corner of the stove twenty minutes, then skim it well, pass it through a sieve, and afterwards through a tammie into a basin, and use where required. The trimmings of any description of game, or some left from a previous dinner, may be used for making the above sauce, but if you have the choice, the trimmings of grouse are preferable. No. 61. _Demi-glace de Gibier._ Make a sauce as above, when passed put it into a stewpan with a pint of consommé (No. 134), and a tablespoonful of tomate sauce (No. 37); simmer it at the corner of the stove ten minutes, add a little sugar, skim it well, then reduce it quickly until a