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Classic
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page 151
vinegar and turn it daily. It should not be kept so long, however, that it will
have an unpleasant odor. When cooking, heat some pork fat in order to economize
with your butter, brown some finely chopped onions in it, stirring frequently,
and afterwards a heaping tablespoonful of flour, then stir in enough boiling
water to make plenty of gravy, taking into consideration that some of it will
evaporate, add salt, a few pounded cloves, a good-sized pinch of pepper, a few
bay leaves, a large piece of butter and a sufficient quantity of the vinegar in
which the meat was pickled. Cover tightly and cook until done, but the meat must
not fall to pieces. Then stir in the gravy a piece of sugar, or, according to
taste, a glassful of claret. The gravy should have a spicy, sweet-sour taste and
be well bound but not too thick. Boiled potatoes are the most appropriate
accompaniment.
A nicer method is to first scald the meat and to divide it into pieces of proper
size after removing the bones, and then after heating the fat, very slightly
roast the pieces together with chopped onions. Instead of the water use boiling
meat broth and add claret to the gravy.
160. Roast Haunch of Venison. Pound the meat slightly, remove the skin and lard
lengthwise in rows in such a manner that the larding needle is inserted between
the lardoons of each preceding row. In this manner the larding will be richer
and add greatly to the juiciness of the venison, which is naturally lean and
tender. Line the bottom of a pan with fat pork slices which are first roasted.
Then put in the meat and roast until the lardoons are yellow, basting frequently
with the pork fat; after this cover the roast with pieces of butter or sour
cream, salt and roast until done according to taste, a few finely pounded
juniper berries can at last be sprinkled over the roast.
Time, from 1--1 1/2--2 hours.
161. Roast Loin of Venison. The loin is very seldomiy roasted in one whole
piece; fricandeaus can be cut from it and larded and roasted like No. 160--or
veal fricandeaus No. 68, not longer than 1 hour. If the roast should be a large
one, take either the front or
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