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Classic
Cook Books
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page 29
When you wish fried things to look as well as possible, do them twice over with
egg and crumbs. Bread that is not stale enough to grate quite fine, will not
look well. The fat you fry in must always be boiling hot the moment the meat,
fish, are put in, and kept so till finished; a small quantity never fries
well.
To keep meat hot.--It is best to lake it up when done, though the company may
not be come; set the dish over a pan of boiling water, put a deep cover over it
so as not to touch the meat, and then throw a cloth over that. This way will not
dry up the gravy.
VENISON.
To keep Venison.
Preserve the venison dry, wash it with milk and wafer very clean, and dry it
with clean cloths till not the least damp remains; then dust pounded ginger over
every part, which is a good preventative against the fly. By thus managing and
watching, it will hang a fortnight. When to be used, wash it with a little
lukewarm water, and dry it. Pepper is likewise good to keep it.
To dress Venison.
A haunch of buck will take three hours and a half or three quarters roasting:
doe, only three hours and a quarter. Venison should be rather under than
over-done.
Spread a sheet of white paper with butter, and put it over the fat, first
sprinkling it with a little salt; then lay a coarse paste on strong paper, and
cover the haunch; tie it with fine packthread, and set it at a distance from the
fire, which must be a good one. Baste it often; ten minutes before serving take
off the paste, draw the meat nearer the fire, and baste it with butter and a
good deal of flour to make it froth up well.
Gravy for it should be put into a boat, and not into the dish (unless there is
none in the venison), and made thus: Cut off the fat from two or three pounds of
a loin of old mutton, and set it in steaks on a gridiron for a few minutes just
to brown one side; put them into a sauce-pan with a quart of water, cover quite
close for an hour, and simmer
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