into bake-d'ish; pour in a gravy formed by stewing, add a few- more mushrooms and a couple of hard-boiled eggs✪ Squirrel Pie, cut in slices; cover with a good crust, and bake 1 hr. — Mrs. Clark Mason, Ben- sen, 111. ROAST SQUIRREL.— Clean, wash, and lay for 1 hr. in salad oil and lemon juice. Have ready a large cup of bread crumbs soaked in enough cream to moisten them, add a cup of minced mushrooms and pepper, salt and onion juice to your taste✪ Roast Squirrel. Fill the squirrels with this stuffing, sew up and truss, rub all over with butter, lay in a baking-dish, and nearly cover with weak stock. When done, make a piquant sauce from the gravy in the pan by adding the juice of Yz a lemon, a teaspoon of Worcestershire sauce, paprika and salt to taste. BoSl up and pour into a boat. — Mrs. May C. May, Mayfair, 111. VENISON VENISON. — 'Soak 7 or 8 hrs. in cold water, then parboil in a weak solution of soda water, and cook as desired. This kills the wild taste. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. FRIED VENISON STEAK.— Cut the steaks from the breast, rub them over with a mixture of salt and pepper, dip in wheats flour or rolled crackers and fry to a rich brown on both sides in ^ lb. of hot butter. Put them on a dish and place a tin cover over them to keep them warm. Dredge 1 heaping teaspoon of flou.r into the butter in the pan and stir till brown, pour in a small cup of boiling water with 1 ta'blespoon of currant jell✪ Fried Venison Steaky dissolved in it, stir a few minutes, strain the gravy and pour it over the meat. --Mrs. C. E. Worth, Wheeling, 111. VENISON PIE. — Stew gently until tender some small pieces of fresh venison and some slices of sweet potato; season with salt and pepper. Put into a baking-dish and cover with a paste made from the drippings from a roast of venison, allowing Yz lb. of f?it to 1 lb. of flour✪ Venison Pie.— Mrs. C. E. Worth, Wheeling, 111. ROAST LEG OF VENISON.— Wipe carefully, draw off the dry skin. Lard the lean side of the leg, then soften with Yz cup of butter, rub it on the meat and dredge with salt, pepper and flour. 360 GAME Lay the leg on the rack in the baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven and watch carefully until the flour in the pan has browned, about 5 minutes. Add boil- ing water to cover the bottom of the pan, and after roasting 15' minutes, baste the venison well, and repeat the basting every IS minutes until the meat is done, renewing the water in the pan as often as necessary. Should the meat be liked very rare, allow for a 10-lb. roast, 1% hrs. of cooking; but most tastes require at least 15 minutes longer than that. Serve with a gravy made from the juice in the bottom of the pan, the same as that for roast beef, sending the gravy to table in a gravy-boat. Always serve cur- rant jelly with venison. The oven must be very hot the first ^2 hr., and after that the heat may be lessened somewhat. — Mrs. Frank Mullins, Franklin, 111. ✪ Roast Leg of Venison

AI-modernized reading of the original text

into bake-dish; pour in a gravy formed by stewing, add a few more mushrooms and a couple of hard-boiled eggs, cut in slices; cover with a good crust, and bake 1 hr. — Mrs. Clark Mason, Benson, 111. ROAST SQUIRREL.— Clean, wash, and lay for 1 hr. in salad oil and lemon juice. Have ready a large cup of bread crumbs soaked in enough cream to moisten them, add a cup of minced mushrooms and pepper, salt and onion juice to your taste. Fill the squirrels with this stuffing, sew up and truss, rub all over with butter, lay in a baking-dish, and nearly cover with weak stock. When done, make a piquant sauce from the gravy in the pan by adding the juice of ½ a lemon, a teaspoon of Worcestershire sauce, paprika and salt to taste. Boil up and pour into a boat. — Mrs. May C. May, Mayfair, 111. VENISON VENISON. — 'Soak 7 or 8 hrs. in cold water, then parboil in a weak solution of soda water, and cook as desired. This kills the wild taste. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. FRIED VENISON STEAK.— Cut the steaks from the breast, rub them over with a mixture of salt and pepper, dip in wheat flour or rolled crackers and fry to a rich brown on both sides in ¼ lb. of hot butter. Put them on a dish and place a tin cover over them to keep them warm. Dredge 1 heaping teaspoon of flour into the butter in the pan and stir till brown, pour in a small cup of boiling water with 1 tablespoon of currant jelly dissolved in it, stir a few minutes, strain the gravy and pour it over the meat. — Mrs. C. E. Worth, Wheeling, 111. VENISON PIE. — Stew gently until tender some small pieces of fresh venison and some slices of sweet potato; season with salt and pepper. Put into a baking-dish and cover with a paste made from the drippings from a roast of venison, allowing ½ lb. of fat to 1 lb. of flour. — Mrs. C. E. Worth, Wheeling, 111. ROAST LEG OF VENISON.— Wipe carefully, draw off the dry skin. Lard the lean side of the leg, then soften with ½ cup of butter, rub it on the meat and dredge with salt, pepper and flour. Lay the leg on the rack in the baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven and watch carefully until the flour in the pan has browned, about 5 minutes. Add boiling water to cover the bottom of the pan, and after roasting 15' minutes, baste the venison well, and repeat the basting every IS minutes until the meat is done, renewing the water in the pan as often as necessary. Should the meat be liked very rare, allow for a 10-lb. roast, 1% hrs. of cooking; but most tastes require at least 15 minutes longer than that. Serve with a gravy made from the juice in the bottom of the pan, the same as that for roast beef, sending the gravy to table in a gravy-boat. Always serve currant jelly with venison. The oven must be very hot the first ½ hr., and after that the heat may be lessened somewhat. — Mrs. Frank Mullins, Franklin, 111.

Records on this page

Broiled SquirrelsSquirrel PieRoast SquirrelFried Venison SteakVenison SteakSaddle of VenisonVenison PieRoast Leg of Venison

The Cook County cook book