Dressed Game and Poultry À la Mode

Dressed Game and Poultry À la Mode is a comprehensive culinary guide authored by Mrs. De Salis, first published in the late 19th century. This classic cookbook offers an extensive collection of recipes and practical advice for preparing and serving a wide variety of game and poultry dishes, reflecting the tastes and dining customs of Victorian England. The book covers everything from the selection and dressing of game birds and animals—such as pheasant, partridge, grouse, hare, rabbit, and venison—to the preparation of domestic poultry like chicken, duck, goose, and turkey. Each recipe is presented with clear instructions, often accompanied by suggestions for sauces, garnishes, and appropriate accompaniments, making it accessible for both novice and experienced cooks. Mrs. De Salis emphasizes both traditional and innovative methods, providing recipes for roasting, boiling, braising, stewing, and even cold preparations suitable for luncheons and picnics. The book also includes tips on carving, trussing, and presenting dishes attractively, as well as advice on the use of herbs, spices, and wines to enhance flavors. With its meticulous attention to detail and focus on both economy and elegance, Dressed Game and Poultry À la Mode serves as both a practical manual and a fascinating window into historical gastronomy. It remains a valuable resource for anyone interested in classic British cookery, game cuisine, or the culinary heritage of the Victorian era.