1958: Rosanne Guggisberg (part II)

207 Game Pie

• 1 lb. flour
• 3 eggs
• 1 lb. game meat
• ½ lb. butter or margarine
• salt and pepper
• 4 oz. fat pork
• 1 glass sherry
• pinch of thyme
• 1 sprig parsley, chopped
• 4 slices bacon
• Rind and juice of 1 lemon
• 1 onion, chopped finely
• dash of Worcester sauce [Worcestershire sauce]

Make a pastry with flour, butter or margarine, 1 egg and pinch of salt. Roll out and line fireproof dish, keeping about one-third for the lid. Mince game meat and pork, add wine, 2 eggs. 1 tablespoon flour and seasoning. Mix very well. Fill the pastry, cover with bacon slices (rub cut off with scissors), moisten the edge of the pastry and cover with pastry lid. Decorate with leftover pastry, brush with egg yolk and bake in moderate oven for 1 hour. Serve hot or cold.

208 Game en Robe de Chambre

Mix flour and water into a paste, add plenty of pepper and salt, cover the meat completely with this paste, then wrap thickly in paper or aluminium foil, taking care that the edges are well sealed. Place in a roasting tin with a little water to prevent, paper from burning and bake about the same length of time as for an ordinary roast. When serving, remove paper and paste, catch whatever juice there may be and serve meat with juice slightly thickened as gravy.

209 Game Steaks with Cream Sauce

• 4 game steaks
• 4 tablespoons butter or oil
• salt and pepper
• 1 cup sour cream

Rub meat with salt and pepper and fry in plenty of butter until nicely browned. Add cream (if no sour cream is available, add a little vinegar to the cream). Simmer about 10 minutes. Serve with buttered noodles.

210 Guinea Fowl with Rice and Almond Stuffing

• 1 guinea fowl
• 1 onion, chopped
• 2 tablespoons almonds or nuts
• pinch of marjoram and a pinch of thyme
• 2 slices bacon
• ½ cup rice
• 1 ½ tablespoons butter
• salt and pepper

Cook rice, drain, fry onions in butter, add nuts, chopped, and continue frying a few minutes longer. Add seasoning and rice. Stuff bird after having sprinkled the cavity with salt and pepper. Cover bird with bacon and roast in a medium oven about 1 - 1 ½ hours or until bird is tender, basting from time to time with melted butter.

211 Hunter's Terrines -- but not for teetotalers

• 1 lb. sausage meat
• 4 oz. bacon
• salt and pepper
• 1 glass brandy
• 1 lb. tender gazelle meat
• 6 oz. mushrooms (optional)
• 2 eggs
• 1 glass sherry

Mince all ingredients except bacon finely. Season well with salt and pepper, add brandy and sherry and egg. Combine very well then fill greased little fireproof dishes. Cover with bacon and cook in a baking tin half filled with water for 1 hour in a medium oven. When done, pour a little butter on top and cool.

212 Rabbit (or Game) Bahian Style

• 1 young rabbit
• 1 tablespoon flour
• three-quarters cup orange juice
• one-third cup lemon juice
• 1 tablespoon minced parsley
• salt and pepper
• 1 tablespoon butter
• 1 cup broth
• a small piece of orange rind
• 2 green peppers, chopped
• pinch of ginger

Cut rabbit into pieces and fry in butter until it begins to brown. Add flour, stir well and brown meat. Add broth and other ingredients. Season to taste, cover and cook slowly until tender, depending on age and kind of meat.

213 Sandgrouse Bonne Femme

• 3 sandgrouse
• 1 chopped onion
• 2 tablespoons dry sherry (if available)
• 4 oz. bacon, in one piece
• ½ cup hot water
• 1 tablespoon butter

Melt butter in a large frying-pan, add bacon, cubed and cook till transparent. Add sandgrouse and fry, turning from time to time and basting with the dripping. Sprinkle with salt and pepper, add hot water and sherry, cover and simmer about 10 minutes. Serve surrounded by little fried bread cubes. Reduce sauce, add a little cream, if liked, and serve in a sauceboat.

214 Stewed Partridges

• 2 partridges
• 2 large carrots
• 2 rashers of bacon
• 1 tablespoon sherry (optional)
• salt and pepper
• 2 onions
• 1 head cabbage
• 1 tablespoon flour
• good pinch mixed herbs
• 3 tablespoons butter

Joint the birds and dip each piece in flour seasoned with salt and pepper. Fry until nicely browned. Sprinkle with mixed herbs and pour sherry over the birds. Chop onions, carrots, cabbage, put into a buttered casserole dish. Place the birds into the vegetable bed, add hot water to the drippings in the frying-pan, stirring well to remove whatever particles may adhere to the pan. Season with salt and pepper and pour over the bird. Cover with bacon cut into strips. Cover and cook in a medium oven about 1 - 1 ½ hours, until birds and vegetables are tender. Serve in the casserole.

215 Pigeons with Peas

• 2 - 3 pigeons
• 4 oz. bacon
• 1 small tin tomato purée
• 1 tablespoon flour
• salt and pepper
• 3 onions
• 1 tin of peas
• minced parsley
• 3 tablespoons butter

Fry the pigeons in butter until nicely browned. Remove and fry the onions and the bacon, cut into pieces. Add flour, brown lightly, then add 1 cup of water or bouillon, the tomato purée, salt and pepper. Put back the birds, cover and simmer about ¾ hour, until tender. Serve on a bed of buttered peas and serve the gravy separately. Mashed potatoes go well with this dish.

216 Thommy with Mushrooms

• 4 Thommy steaks
• ½ cup oil
• 1 carrot, sliced
• 2 cups mixed vegetables
• ½ lb. mushrooms
• 1 small tin tomato purée
• 2 tablespoons white wine
• 1 cup wine vinegar
• 1 onion, chopped
• 2 tablespoons butter
• salt and pepper
• 1 tablespoon flour
• 1 cup stock
• 1 bay leaf
• 2 cloves

Make a marinade with vinegar, oil, onion and carrot as well as salt and pepper, bay leaf and clove. Marinate the steaks for about 24 hours, turning occasionally. Remove, dry and fry in hot butter until browned. Chop some vegetables such as a carrot, leek, celery, etc., whatever is available, finely, put into a casserole with the steaks, add a little stock to moisten and cook covered in a medium oven for about 30 minutes. Cook mushrooms in butter, add flour, tomato purée, stock and wine and cook until smooth. Season taste. Serve steaks on mashed potatoes, with the mushroom sauce poured over, accompanied by green beans or peas. Keep the vegetables for the soup.

217 Wild Duck Tyrolian Style

• 1 wild duck
• 3 tablespoons butter
• ½ cup water
• salt and pepper
• 2 apples
• ½ cup vinegar
• 1 tablespoon sugar

Cut apples into small pieces after peeling and removing core. Stuff the duck with the apples, brown on all sides in butter, then place into a baking tin or fireproof dish and roast in a medium oven, basting frequently with a mixture of vinegar and water, sugar, salt and pepper.

218 Zebra Stew

• 1 ½ lbs. zebra meat, using topside
• 1 tablespoon flour
• good pinch of mixed herbs
• 1 lb. tomatoes, peeled
• salt and pepper
• pinch of celery salt
• 3 tablespoons oil
• 1 large onion
• pinch of paprika
• 1 cup stock or Knorr-Swiss onion soup
• ½ cup cream

Cut meat into stewing pieces, dip in seasoned flour and brown in oil. Add tomatoes, quartered and seeds removed, then the stock or soup and seasoning. Simmer until tender, depending on age of zebra. Just before serving add cream and a little red wine, if available.

219 Sandgrouse -- Campfire Style

• 2 Sandgrouse
• salt and pepper
• 4 slices of bacon
• 4 slices bread

Wrap each sandgrouse, after having sprinkled with salt and pepper, in two slices of bacon. Place on skewers and cook over the campfire, turning frequently. If cooked in the oven, place the birds on a baking grill, and put slices of bread underneath to catch the drippings. Cook about 25 minutes, remove bacon, cut in four and place on bread slices. Add bacon and sauce made by adding about 2 tablespoons water and a little brandy to the drippings.

220 Venison Hash

• 1 lb. cold venison
• 2 beaten eggs
• 2 tablespoons cream
• 2 tablespoons salad oil or butter
• 1 cup diced cold potatoes
• salt and pepper
• 1 finely chopped onion

Combine the ingredients except oil or butter, beating the eggs before adding. Melt shortening in a frying-pan and, when hot, add the meat-egg mixture. Cook over low heat without stirring until set. There should be a nice crust underneath. Serve upside down and pour hot gravy or tomato sauce over it. Serve with salad.

21. FREEZE IT

436 Pawpaw Jelly Dessert

• 1 medium sized pawpaw
• 1 lb. home-made cream cheese
• 3 tablespoons thick cream
• 1 packet greengage jelly crystals
• sugar to taste

Cut pawpaw into half crosswise. Scoop out the pips, cut off a tiny slice at the bottom end of both pieces, so that they will stand upright without falling over. Prepare jelly according to instructions, cool and, just before setting, pour into the cavity of both pawpaw halves. Chill till set, taking care that the halves stand perfectly straight. Beat the cheese with cream and sugar. If too soft, dissolve a teaspoonful of gelatine in very little water and add to mixture. Chill until firm but not set. When the greengage jelly has set, carefully peel the pawpaw and cover with cream cheese mixture. Return to refrigerator and chill thoroughly until the cheese has set. Serve sliced. If you are frightened to frost the pawpaw halves with the cheese mixture, then slice the filled pawpaw, place slices on individual dishes and decorate with the cheese. Alternatively you can also cut pawpaw in half lengthways, fill with jelly and leave to set. To serve, cut each half once more in half, place on individual plates and just spoon cream cheese or only cream over the slice. In the two latter cases it is not necessary to add gelatine.

24. STRICTLY FOR PIE LOVERS

472 Pawpaw Pie

• 1 unbaked pie crust
• juice and rind of 2 lemons
• 1 large egg
• 1 medium pawpaw [skin and seeds removed]
• sugar to taste
• ½ cup milk

Slice the pawpaw and marinate in lemon juice for at least 1 hour. Drain well and place the slices onto the pie shell. Beat the egg with milk and sugar. Add grated lemon peel. Pour over fruit and bake in a hot oven for about 35 minutes.
Alternatively mash the pawpaw, mix with other ingredients, including 1 teaspoon cornflour. Bake as above, and serve with whipped cream.

32. WHY NOT VEGETARIAN?

625 Chakchouka -- no, I do not know how it is pronounced

• 1 lb. eggplant
• 1 green, one red sweet pepper
• 1 cup water
• salt and pepper
• 1 lb. zucchini
• 1 bunch of celery
• 1 cup oil
• 4 eggs

Dice the vegetables, put into a saucepan with water and oil, salt and pepper to taste and simmer until the vegetables are tender and the liquid has evaporated. Mash or rub through a sieve. Place into a greased fireproof dish, make four cavities into the mixture and break an egg into each. Bake in a moderate oven until set.

35. WELCOME TO THE UNEXPECTED GUEST

681 Bacon-Banana Rolls

• ½ cup milk
• 4 slices of ham or bacon
• 4 bananas
• parsley
• 1 cup grated cheese
• French mustard
• fried breadcubes
• 1 teaspoon flour

Combine milk and grated cheese, heat in a double boiler. Mix flour with a little cold milk, add to cheese and cook until thick and smooth. Spread ham slices with mustard, then roll them round the peeled bananas. Place in a greased fireproof dish, cover with sauce and bake for about 30 minutes. Serve with fried bread cubes and sprinkle with parsley. Boiled whole leek may be substituted for bananas.