160—Game Aspic

Prepare this aspic stock in exactly the same way as that of ordinary aspic, only substitute game, such as deer, roebuck, doe, or hare, or wild rabbit (previously browned in the oven), for the beef. When possible also add to this stock a few old specimens of feathered game, such as partridges or pheasants that are too tough for other purposes and which suit admirably here.

The clarification changes according to the different flavours which are to be given to the aspic. If it is not necessary to give it a special characteristic, it should be prepared with the meat of that ground game which happens to be most available at the time, adding to the quantity used roast carcases of feathered game, the respective amounts of both ingredients being the same as for ordinary aspic. If, on the other hand, the aspic is to have a well-defined flavour, the meat used for the clarification should naturally be that producing the flavour in question, i.e., either partridge or pheasant, or hazel-hen, &c.

Some aspics are greatly improved by being flavoured with a small quantity of old brandy. Rather than use an inferior kind of this ingredient, however, I should advise its total omission from the aspic.

Without aromatisation the aspic, though imperfect, is passable; but aromatised with bad brandy it is invariably spoilt.