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VENISON.

Roast Haunch of Venison.

SAW off the shank-bone; remove the sinew; pare away the dark, dry skin from the skirt, and also the dried surface of the under part. Then cover the haunch with a large sheet of well-greased paper, and over that place a covering of flour-and-water paste, about half an inch in thickness; envelop the whole with two large sheets of greased paper, securely tied on with string. Place the venison in a cradle-spit, and set it down before the fire to roast for about four hours, more or less-the exact time depending upon the size and weight of the haunch. When about to take it up from the fire, the paste and paper should be removed; then place the haunch on a very hot dish; pour hot brown gravy round it; cover it quickly with a hot cover, and send to table exceedingly hot. Serve red-currant jelly and French beans separately.

The following sauce is appropriate for roast venison: To one pound of currant jelly add a gill of port wine, the rind of a lemon, and a small piece of

cinnamon; stir over the fire, but do not boil it. Serve in a sauce-boat.

Venison Chops.

The chops should be cut an inch thick, neither beaten nor trimmed of their fat, seasoned with pepper and salt, and placed in a frying-pan with a piece of butter. Keep turning them over every two minutes; twenty minutes will suffice to cook them. Dish them on a very hot dish, with a small pat of fresh butter under each chop. Stew a few mushrooms in a little brown gravy, add pepper and salt, and pour round the chops.

Cutlets of Venison.

Trim the cutlets as you would mutton or lamb cutlets; season them with pepper and salt. Melt a little butter on a plate; dip each cutlet in the butter, and dust them slightly with flour, then in beaten egg, and roll them in bread-crumbs. Fry them in hot lard for ten minutes; take them out of the lard and lay them on a flat dish covered with paper. Put them before the fire for a few minutes to free them from grease. Dish them up, and pour financière sauce round the cutlets.

Haricot of Venison.

Take a neck or shoulder of venison, or both, and cut the meat of the shoulder in pieces about two inches square, and the neck in thick cutlets. Fry these pieces with two ounces of butter in a stew-pan

over a brisk fire until they are browned; then pour off all grease, shake in a little flour, and stir together. Moisten with sufficient stock, or water, to cover the meat; season with pepper and salt, and stir it over the fire until it boils. Remove it to the corner of the stove to allow it to throw up the scum, which remove with a spoon. Wash and scrape three carrots, and with a vegetable scoop cut out all the pink of the carrots in round balls, and boil them in water for half an hour. Cut out some balls of turnip in the same manner, and boil for fifteen minutes. Strain the vegetables and add them to the stew, with a glass of port wine and two ounces of redcurrant jelly. When the meat and vegetables are thoroughly cooked and the stew well skimmed, dish it up very hot.

made hot.

The dish and cover should also be

Heart of Red Deer, Roasted.

Stuff

Soak the heart in cold water for several hours, wash away the blood, and dry it with a cloth. the heart with veal stuffing; sew it up, rub it over with butter, and cover it with flour-and-water paste. Wrap it in paper, tied on with string; spit it, and put it before a clear fire to roast for two hours; baste it with fat all the time it is roasting. Remove the paper and paste about fifteen minutes before it is done; dredge it with flour; melt some butter on a dish, and with a spoon baste the heart well with the butter. When it is nicely browned and thoroughly cooked, place it on its dish, previously well heated. Pour venison sauce over the heart, and serve red-currant jelly and French beans separately.

Venison Liver, Fried.

Take a red deer's liver; wash it in cold water; cut it in long slices about an inch thick; shape them in the form of veal cutlets; season them with pepper and salt, and dust them over with flour. Put a piece of butter in a frying-pan, make it hot, then lay the pieces of liver in the pan; fry them a nice brown colour on both sides-they will take ten or fifteen minutes to fry. When done, dish them up with a piece of fried ham or bacon between each piece of liver; add the gravy in the frying-pan to a little venison sauce, and pour it over the liver and serve hot.

Venison Puddings.

Take three-quarters of a pound of venison suet and mince it very fine; add half a pound of oatmeal, pepper and salt, and mix well together. Put a little of this mixture in a small stew-pan, and stir it over the fire for a few minutes to ascertain that it is well seasoned. If it is not, add a little more pepper and salt to the suet and oatmeal. Have some sausage-skins well cleansed, and fill them with the mixture; have a pot of boiling water on the fire; put in the puddings, and prick them with a skewer to prevent them from bursting. Boil them for an hour; take them out and dish them upon a folded napkin. Serve hot with oatmeal cakes and cheese.

PIES.

Venison Pasty.

CUT a neck or breast into small steaks; rub them over with a seasoning of parsley, shallot, and a sprig of thyme minced very fine; add grated nutmeg, pepper, and salt; roll the pieces of venison separately in the herbs, and fry them slightly in butter. Line the sides and edges of a pie-dish with puff-paste; place the pieces of venison in the pie-dish; add about half a pint of rich gravy made from the trimmings of the venison, half a glass of port wine, and the juice of half a lemon. Cover the dish with puff-paste, and bake it nearly two hours in a moderate oven; when nearly done, open it a little at the top or side and pour in some more gravy into the pie before serving it up.

Beef-steak Pie.

Cut up about two or three pounds of beef-steak into collops; trim away any unnecessary fat and sinew without waste; season with pepper and salt. Place them in layers in a pie-dish; mince a little parsley and shallot together, and sprinkle it over

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