(In season August to December)

Required: Blackgame. Six ounces of ham. Two shallots or onions.

Kromeskies of game

A bunch of parsley and herbs

Three cloves.

Three peppercorns.

The juice of half a lemon.

A small piece of glaze.

Half a teaspoonful of red-currant or rowan jelly.

Salt and pepper.

Half roast the birds, then cut them into large joints. Pound the livers and hearts in a mortar. Cut the ham into dice, put it in a saucepan with the sliced shallots, the bunch of herbs and spice; fry them until the ham and shallots are a pale brown, then shake in the flour, and brown that also. Pour in the stock, and stir it until it boils; then put in the pieces of game, the glaze, jelly, strained lemon - juice, and a little seasoning. Cover the pan, and let its contents simmer gently for about half an hour, or until the birds feel tender.

Arrange the pieces on a hot dish, strain the sauce over, and garnish the dish with sippets of fried bread or toast.

N.B. - If liked, remains of cold roast birds may be used instead of cooking fresh ones.