All poultry may be boiled in the same way as butcher's meat, i.e., in a well-flavoured stock (see COOKERY) and served with different sauces, e.g., boiled chicken and egg sauce. As a general rule, game is not boiled. Both game and poultry are used for making entrees and these may take the form of elaborate stews (brown stews flavoured with special condiments, such as mushrooms, truffles, orange peel, vegetables, etc.) ; salmi of game; timbales (moulds of cold poultry and game) ; creams (purées with cream and egg liaison) ; fricassees; blanquettes; spatchcock of game (split bird grilled and served with melted butter to moisten) ; jellies (cold game and poultry purées formed into shapes and masked with aspic or white sauce, or both mixed together) ; minced game and poultry formed into rissoles or croquettes and dipped in batter, rolled in pastry or dipped in egg and breadcrumbs and fried in deep fat.
In the making of soups, game and poultry are also used as foundations, and any game or poultry may be used for making raised pies, ordinary pies, pasties and vol-au-vents. (See PASTRY.) Where sufficient giblets are available these may also be used for pie-making. To prepare giblets, first scald them and remove any outer skins, such as tough skin adhering to gizzards, etc., take out
crop and remove gall. Cut into convenient pieces and partially stew before adding to the pie.
For roasting, rabbits and hares are first cleaned and then filled with stuffing ; after which they are sewn up. Extend the fore-legs straight along the sides and skewer through the body. Bring the hind-legs forward and bend back the head on to the shoulders and fix into place by passing a skewer through the mouth into the body. For stewing, brown the meat in the same way as for meat. Rabbits may also be curried. For jugged hare, skin and clean the hare, joint it and remove the liver; place in an earthenware pot and add a bunch of sweet herbs, onion stuck with cloves, blade of mace, piece of lemon rind, celery seed or stalk of fresh celery, carrot and a few button mushrooms. Cover with stock. Cook slowly until the flesh is tender. Strain off the gravy and thicken with flour, pounded liver and some of the blood of the hare. Stir in one tablespoon of red currant jelly, one tablespoon of Worcester sauce and a dessertspoon of mushroom ketchup. A wineglass of port wine is frequently added to this dish. Serve with fried or poached forcemeat balls and red currant jelly.