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Classic
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page 233
some thick sweet cream, grated wheat bread, salt and the frothed whites of the
eggs, mix well, fill into the bird and roast like turkey.
15. Mountain Cock Pies. Cut the bird into small pieces, take out all of the
bones, slightly roast the meat in butter and let it lay in wine vinegar with
pepper nutmeg and button onions for a few hours. In the meantime finely chop
equal parts of veal, beef and fresh pork, add the yolk of an egg and the chopped
yolks of several hard boiled eggs, some wheat bread and nutmeg. Line the bottom
of the pie mould with pork fat and butter, put on a layer of the meat, then a
layer of The chopped meat and so on until the mould is filled. Put a few lemon
slices on top, sprinkle with salt and pour in 1/2 bottle of wine. Cover the
mould tightly and cook on a slow fire for 4-5 hours. If the pie should become
too dry, add a little more wine. After the pie is done, remove the lemon slices,
bind the gravy with egg yolks and send the dish to the table cold.
16. Roast Badger. A young badger is quite palatable and tender, similar to pork
tenderloin. Let it lay in vinegar for 2-3 days, with onions, carrots, sage and
all kinds of kitchen herbs, bay leaves, pepper, cloves and salt; lard and roast
it like young hare, but for a shorter length of time.
17. Ragout of Badger. All of the meat which is not used for the roast is cut
into pieces and prepared like ragout of hare ("Hasenpfeffer"). If there should
not be enough of the meat same pork may be added.
18. Bear's Paws. Bear's paws are by many considered to be a great delicacy, in
fact the best part of the bear. Clean the forepaws very nicely, boil in salted
water until tender, dip them in melted butter, egg and then in bread crumbs,
broil with frequent basting until lightly brown. Garnish with lemon slices and
capers and send to the table with any kind of a spicy gravy. sometimes the paws
are pickled in vinegar and savory for a day beforehand; then boil in bouillon
and part of the marinade instead of water before broiling them.
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