Required: Half a pound of grouse, or any kind of cooked game, free from bone. Two ounces of cooked ham. One ounce of butter. Half an ounce of flour. One gill of stock. One egg and one extra yolk. Half a teaspoonful of chopped shallot or onion. Half a teaspoonful of lemon-juice. One teaspoonful of red-currant or rowan jelly.. Salt and pepper. Breadcrumbs.
Chop the ham and game. Melt the butter in a small pan, put in the flour and shallot, and fry them a light brown in the butter; then add the stock, and stir until the sauce boils. Put in the game, ham, jelly, lemon-juice, and the beaten yolk. Stir the mixture over the fire until the sauce is quite hot, but do not let it boil, or it will curdle. Season the mixture carefully, and turn it on to a plate to cool. Next shape it into neat little cutlets, roll them in crumbs; then brush them over with beaten egg, and again coat them with crumbs. Have ready a pan of frying fat; when a bluish smoke rises from it, put in the cutlets, one or two at a time, and fry them a golden brown. Drain them well on kitchen paper, stick a short piece of parsley stalk into the pointed end of each cutlet. Arrange a neat pyramid of mashed potato on a hot dish, mark it prettily with a fork; arrange the cutlets round the base, the pointed ends uppermost.
Cost, from 2s. 6d.