Trim and remove the spine bone from a small haunch of venison ; place in a braising pan with four carrots, four onions, two heads of celery, a garnished fagot of parsley, six cloves and two blades of mace ; moisten with a bottle of red wine and enough broth to cover the surface of the ven- [138J GAME. , 139 ison; after allowing it to bou over a brisk fire, place it in the oven on a moderate fire to continue braising very gentl)^ for about five to six hours — taking care to moisten the surface frcqucntl}^ with its own braise. When the venison is done, take it up on a deep baking dish ; put about a pint of its own broth under it, trim it neatly, and mask it all over with a thick coating of the following preparation ; Bake some slices of bread of a light brown color, and afterw^-ird pound and sift them ; put one pound of this into a basin, and add thereto half an ounce of powdered cinnamon, four ounces of fine sugar, and as much port wine as will moisten✪ Haunch of Venison Braised the whole into a thick paste ; use this to cover the haunch of venison, smooth it over with the blade of a knife, and put it into the hot closet to dry the surface of the crust. When about to send to the table, place the venison on a dish, pour over it some cherry sauce, garnish with alternate layers of prunes stewed in wine, and potato quenelles. VENISON STEAK. Heat the gridiron over a clear, hot fire. Butter the bars before putting on the steaks. Broil rapidly, turning often in order to keep in the juices. Have a warm dish at hand, with a spoonful of butter incited to dip your steaks in when done ; salt and pepper ; cover to keep warm ; then heat a little claret, add a few spoonfuls of currant jelly✪ Venison Steak to it, and pour over steak just before serving. Fry steaks as 3-ou would beef, omitting the wine. Use onions with it; ser\'e with slices of lemon. BROILED VENISON STEAK. Broil quickly over a clear fire, and when sufficiently done pour over two tablespoonfuls of currant jelly melted with a piece of butter. Pepper and salt✪ Broiled Venison Steak to season. Eat while hot, on hot plates. PARTRIDGES. Prepare partridges as you would chickens, but leave the feet on, scald- ing them and drawing off their skin ; skewer up the feet, crossed over the vent, larder the breast with boiled fat ham, roast over a moderate fire forty minutes, and baste with butter before you take them up. Make a gravy from half a pint of stock (white) and one spoonful of flour and two of but- ter, braided together, or serve with bread sauce. Garnish with slices of lemon. 140 TWENTIETH CENTURY HOME COOK BOOK. QUAILS. Quails are dressed like patridges, with the exception that instead of lard- ing you may skewer a thin slice of pork to the breast, allowing it to cover the whole breast. Roast over a good fire twenty minutes ; sen^e with apple sauce and toast. QUAIL ON TOAST. Split the bird down the back ; clean nicely, wash well, and wipe very dry, salt and pepper✪ Partridges them and dredge with flour ; pound down the breast bone so as it will lie flat, place m a buttered pan closely covered, with a little hot water, and roast until nearly done ; then heat some butter in a spider and fry each piece a nice brown Have the toast well buttered, and laid upon a platter. Place a quail upon each piece of toast. Thicken the sauce and pour over the quails. BROILED PIGEONS OR SQUABS. Split down the back and broil as you would chickens ; seasoning with salt, pepper, and butter. Broil slices of pork and place over each bird and serve. ROAST PIGEONS. Prepare and roast the same as chickens✪ Roast Pigeons. Pigeons should not be kept more than six hours after being killed, as they lose their flavor by being kept too long. TO STEW PIGEONS.

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Trim and remove the spine bone from a small haunch of venison ; place in a braising pan with four carrots, four onions, two heads of celery, a garnished fagot of parsley, six cloves and two blades of mace ; moisten with a bottle of red wine and enough broth to cover the surface of the ven- [138J GAME. , 139 ison; after allowing it to bou over a brisk fire, place it in the oven on a moderate fire to continue braising very gentl)^ for about five to six hours — taking care to moisten the surface frcqucntl}^ with its own braise. When the venison is done, take it up on a deep baking dish ; put about a pint of its own broth under it, trim it neatly, and mask it all over with a thick coating of the following preparation ; Bake some slices of bread of a light brown color, and afterw^-ird pound and sift them ; put one pound of this into a basin, and add thereto half an ounce of powdered cinnamon, four ounces of fine sugar, and as much port wine as will moisten the whole into a thick paste ; use this to cover the haunch of venison, smooth it over with the blade of a knife, and put it into the hot closet to dry the surface of the crust. When about to send to the table, place the venison on a dish, pour over it some cherry sauce, garnish with alternate layers of prunes stewed in wine, and potato quenelles. VENISON STEAK. Heat the gridiron over a clear, hot fire. Butter the bars before putting on the steaks. Broil rapidly, turning often in order to keep in the juices. Have a warm dish at hand, with a spoonful of butter incited to dip your steaks in when done ; salt and pepper ; cover to keep warm ; then heat a little claret, add a few spoonfuls of currant jelly to it, and pour over steak just before serving. Fry steaks as 3-ou would beef, omitting the wine. Use onions with it; ser\'e with slices of lemon. BROILED VENISON STEAK. Broil quickly over a clear fire, and when sufficiently done pour over two tablespoonfuls of currant jelly melted with a piece of butter. Pepper and salt to season. Eat while hot, on hot plates. PARTRIDGES. Prepare partridges as you would chickens, but leave the feet on, scald- ing them and drawing off their skin ; skewer up the feet, crossed over the vent, larder the breast with boiled fat ham, roast over a moderate fire forty minutes, and baste with butter before you take them up. Make a gravy from half a pint of stock (white) and one spoonful of flour and two of but- ter, braided together, or serve with bread sauce. Garnish with slices of lemon. 140 TWENTIETH CENTURY HOME COOK BOOK. QUAILS. Quails are dressed like patridges, with the exception that instead of lard- ing you may skewer a thin slice of pork to the breast, allowing it to cover the whole breast. Roast over a good fire twenty minutes ; sen^e with apple sauce and toast. QUAIL ON TOAST. Split the bird down the back ; clean nicely, wash well, and wipe very dry, salt and pepper them and dredge with flour ; pound down the breast bone so as it will lie flat, place m a buttered pan closely covered, with a little hot water, and roast until nearly done ; then heat some butter in a spider and fry each piece a nice brown Have the toast well buttered, and laid upon a platter. Place a quail upon each piece of toast. Thicken the sauce and pour over the quails. BROILED PIGEONS OR SQUABS. Split down the back and broil as you would chickens ; seasoning with salt, pepper, and butter. Broil slices of pork and place over each bird and serve. ROAST PIGEONS. Prepare and roast the same as chickens. Pigeons should not be kept more than six hours after being killed, as they lose their flavor by being kept too long. TO STEW PIGEONS.

Twentieth century home cook book