SADDLE OF VENISON.— Rub the meat thoroughly with melted butter, and wrap it in buttered paper. Put into a covered roaster with a little water in the bottom of the pan. Allow at least 20 minutes* roasting to every lb. of meat. Half an hr. before the meat is done remove the cover and the paper, and cook, basting every 10 minutes with butter and a little melted currant jelly. At the end of the 14 hr. transfer the venison to a hot plat- ter; strain the drippings left in the pan, add to them a cup of boiling water✪ Roast Leg of Venison^ a dash of nutmeg, salt, pepper, 2 tablespoons of butter, and the same quantity of currant jelly. When the butter and the jelly are melted, pour the sauce into the gravy-boat and send to the taible with the venison. The loin, haunch and the leg of venison may be cooked in like manner, — ^^Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VENISON STEAK. — It requires about 3 minutes more time to broil than beefsteak, even when tender. If doubtful lay in olive oil and lemon juice for 2 hrs. before cooking. Drain, with- out wiping, and broil over clear, hot coals, turning often to avoid scorching. Take up, lay upon a very hot dish, sprinkle with salt and paprika, and spread on both sides a mixture of butter, stirred up with currant jelly. Cover and leave over hot water 5 minutes before it goes to table. — ^Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. COOK COUNTY COOK BOOK 361; LEFT OVER MEAT BAKED LEFT-OVERS.— 1 cup cold meat (minced), ^ cup bread crumbs, 1 tablespoon butter, ^ teaspoon chopped parsley or sage, 1 very small onion, chopped fine, pepper and salt to taste✪ Baked Left-Overs. Mix together, moisten with beaten eggs. Bake in hot oven 15 or 20 minutes. Serve with brown gravy or tomato sauce. — Mrs. M. Abbott, 2110 Dearborn St., Chicago, 111. VARIATION I.— Put all left over beef, pork, veal, mutton. Iamb or other meat separately or together through the mincing machine with a small onion, season with salt and pepper, put in a bake dish, cover over with mashed potatoes, then sprinkle the top with bread or cracker crumbs and bits of butter, a little pepper and salt and brown in the oven. While preparing the potatoes, set the dish with the meat on the top of the stove with the gravy, if any left over, or use a good piece of butter and hot water, as the meat is dry. Or again heat the meat, onion and potatoes, all together in a frying pan on the top of the stove. — Mrs. S. Aokermann, 546 E. 37th St., Chicago, 111. VARIATION II.— Take the remnant of cold boiled leg of mutton or of a roast of beef, shave it into thin slices, season and add, if you like, an onion chopped fine, or a pinch of sweet herbs. Put this on a baking dish and pour on the gravy, if you have any; if not, a little water will do, with a little butter and flour; then take hot boiled potatoes, mash fine, add a little milk or butter to soften them into a smooth paste and lay over the meat. Put the dish in the oven and bake to a nice brown. — Mrs. P. A. Bardorf, 4253 Prairie Ave., Chicago, 111.

AI-modernized reading of the original text

SADDLE OF VENISON.— Rub the meat thoroughly with melted butter, and wrap it in buttered paper. Put into a covered roaster with a little water in the bottom of the pan. Allow at least 20 minutes' roasting to every lb. of meat. Half an hr. before the meat is done remove the cover and the paper, and cook, basting every 10 minutes with butter and a little melted currant jelly. At the end of the roasting transfer the venison to a hot platter; strain the drippings left in the pan, add to them a cup of boiling water, a dash of nutmeg, salt, pepper, 2 tablespoons of butter, and the same quantity of currant jelly. When the butter and the jelly are melted, pour the sauce into the gravy-boat and send to the table with the venison. The loin, haunch and the leg of venison may be cooked in like manner. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VENISON STEAK. — It requires about 3 minutes more time to broil than beefsteak, even when tender. If doubtful lay in olive oil and lemon juice for 2 hrs. before cooking. Drain, without wiping, and broil over clear, hot coals, turning often to avoid scorching. Take up, lay upon a very hot dish, sprinkle with salt and paprika, and spread on both sides a mixture of butter, stirred up with currant jelly. Cover and leave over hot water 5 minutes before it goes to table. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BAKED LEFT-OVERS.— 1 cup cold meat (minced), ^ cup bread crumbs, 1 tablespoon butter, ^ teaspoon chopped parsley or sage, 1 very small onion, chopped fine, pepper and salt to taste. Mix together, moisten with beaten eggs. Bake in hot oven 15 or 20 minutes. Serve with brown gravy or tomato sauce. — Mrs. M. Abbott, 2110 Dearborn St., Chicago, 111. VARIATION I.— Put all left over beef, pork, veal, mutton, lamb or other meat separately or together through the mincing machine with a small onion, season with salt and pepper, put in a bake dish, cover over with mashed potatoes, then sprinkle the top with bread or cracker crumbs and bits of butter, a little pepper and salt and brown in the oven. While preparing the potatoes, set the dish with the meat on the top of the stove with the gravy, if any left over, or use a good piece of butter and hot water, as the meat is dry. Or again heat the meat, onion and potatoes, all together in a frying pan on the top of the stove. — Mrs. S. Aokermann, 546 E. 37th St., Chicago, 111. VARIATION II.— Take the remnant of cold boiled leg of mutton or of a roast of beef, shave it into thin slices, season and add, if you like, an onion chopped fine, or a pinch of sweet herbs. Put this on a baking dish and pour on the gravy, if you have any; if not, a little water will do, with a little butter and flour; then take hot boiled potatoes, mash fine, add a little milk or butter to soften them into a smooth paste and lay over the meat. Put the dish in the oven and bake to a nice brown. — Mrs. P. A. Bardorf, 4253 Prairie Ave., Chicago, 111.

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Venison SteakSaddle of VenisonRoast Leg of VenisonBaked Left-Overs

The Cook County cook book