Boston Cooking-School cook book

Cut body in 6 pieces, legs in 2. Follow directions for Maryland Chicken (p. 338). Bake 40 minutes, basting with bacon fat in place of butter. BELGIAN HARE, SOUR CREAM SAUCE 1 hare, cleaned and split 1 cup Brown Stock (p. 144) Fat salt pork for larding 1 cup heavy cream 8 slices carrot, cut in Juice 1 lemon small pieces 2 tablespoons flour V4 small onion 2 tablespoons butter 2 tablespoons bacon fat ‘Salt, pepper Lard hind legs and back, season with salt and pepper. Cook carrot and onion in bacon fat 5 minutes. Add stock, and pour around hare in pan. Bake 45 minutes in hot oven (400° F.), basting often. Add cream and lemon juice. Cook 15 minutes longer and baste every 5 minutes. Remove to serving dish, strain sauce, thicken with butter and flour cooked together, season with salt and pepper, and pour it around hare. RABBIT A LA SOUTHERN 2 rabbits, cut in pieces Y% pound bacon, cut in pieces for serving 1 cup milk 3 pints cold water Parsley Add 1½ tablespoons salt to cold water. Pour over rabbit and let stand 3 hours. Drain, wipe, sprinkle with salt and pepper, and roll in flour. Try out bacon; there should be ¼ cup fat. Put in heavy frying pan, add rabbit, cover, and cook slowly 114 hours, turning frequently. Pour over milk and cook 30 minutes. Remove to serving dish and garnish with parsley. BROILED VENISON STEAK Wipe steak, sprinkle with salt and pepper and brush generously with melted butter. Place on greased broiler and broil in hot oven 5 minutes or according to thickness. Venison should be cooked rare, but well-browned on the surface. Remove to hot platter and pour over Maitre d’Hotel Butter (p. 204) or Chestnut Sauce (p. 196) seasoned with 3 tablespoons Madeira wine. VENISON CUTLETS WITH APPLES 1 slice venison, 4% inch thick Salt and pepper 4 apples Butter Powdered sugar 12 candied cherries ¥ cup port wine Wipe, core, and cut apples in 14-inch slices. Sprinkle with powdered sugar, add wine, cover, and let stand 30 minutes. Drain (reserving wine) and sauté in butter. Cut venison in cutlets, sprinkle with salt and pepper, cook 3 or 4 minutes in lightly greased pan. Remove from pan. Melt 3 tablespoons butter in pan, add wine drained from apples and cherries. Reheat cutlets in sauce and serve with apples. VENISON CUTLETS Clean and trim slices of venison cut from loin. Sprinkle with salt and pepper, brush over with melted butter or olive oil, and roll in soft stale bread crumbs. Place in broiler and broil 5 minutes or sauté in butter. Serve with Currant Jelly Sauce (p. 196) seasoned with Port or Madeira wine. ROAST LEG OF VENISON Prepare and cook like Roast Lamb (p. 286), allowing less time that it may be cooked rare. SADDLE OF VENISON Clean and lard a saddle of venison. Cook like Saddle of Lamb or Mutton (p. 287). Serve with Currant Jelly Sauce (p. 196). MADE-OVER DISHES USING POULTRY AND GAME CREAMED CHICKEN 2 cups cooked chicken, 2 cups White Sauce (p. 191) diced or cut in strips 1% teaspoon celery salt Heat chicken in sauce, seasoned with celery salt. Let stand in double boiler 30 minutes. If desired, add’44 cup mushroom caps sautéed in butter. 1 cup cooked celery thinly sliced may be substituted for 1 cup chicken. Serves 6 or more. If desired, serve in border of Duchess Potatoes (p. 432), in Mashed Potato Baskets (p. 403), Croustades (p. 403), Patty Shells (p. 619), or on toast. CHICKEN AND OYSTERS A LA METROPOLE 2 cups White Sauce (p. 191) 1 pint oysters, cleaned and drained 2 cups cooked chicken, diced ¥g cup finely chopped celery Add chicken and oysters to sauce. Cook until oysters are plump. Serve sprinkled with celery. LUNCHEON CHICKEN 11% cups cooked chicken, diced Onion salt Velouté Sauce (p. 194) 28 cup buttered cracker crumbs 4 eggs