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Classic
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page 91
blade of mace and a few peppercorns; then pour in a pint or more of good veal
gravy, or strong broth, and boil it briskly until reduced nearly half; strain
the gravy, pressing the bones well to obtain all the flavor; skim off the fat,
add a little cayenne and lemon juice, heat the game very gradually in it, but do
not on any account allow it to boil; place pieces of fried bread round a dish,
arrange the birds in good form in the centre, give the sauce a boil, and pour it
on them.
ROAST HAUNCH OF VENISON.
To prepare a haunch of venison for roasting, wash it slightly in tepid water,
and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat
side a large sheet of thickly buttered paper, and next a paste of flour and
water about three-quarters of an inch thick; cover this again with two or three
sheets of stout paper, secure the whole well with twine, and put down to roast,
with a little water, in the dripping-pan. Let the fire be clear and strong;
baste the paper immediately with butter or clarified drippings, and roast the
joint from three to four hours, according to its weight and quality. Doe venison
will require half an hour less time than buck venison. About twenty minutes
before the joint is done remove the paste and paper, baste the meat in every
part with butter, and dredge it very lightly with flour; let it take a pale
brown color, and serve hot with unflavored gravy made with a thickening, in a
tureen and good currant jelly. Venison is much better when the deer has been
killed in the autumn, when wild berries are plentiful, and it has had abundant
opportunities to fatten upon this and other fresh food.
--Windsor Hotel, Montreal.
BROILED VENISON STEAK.
Venison steaks should be broiled over a clear fire, turning often. It requires
more cooking than beef. When sufficiently done, season with salt and pepper,
pour over two tablespoonfuls of currant jelly, melted with a piece of butter.
Serve hot on hot plates.
Delicious steaks, corresponding to the shape of mutton chops, are cut from the
loin.
BAKED SADDLE OF VENISON.
Wash the saddle carefully; see that no hairs are left dried on to the outside.
Use a saddle of venison of about ten pounds. Cut some salt pork in strips about
two inches long, and an eighth of an inch thick, with which lard the saddle with
two rows on each side. In a large dripping-pan cut two carrots, one onion, and
some salt pork in thin slices; add two bay leaves, two cloves, four kernels
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