Venison is the finest game we have South. The haunch or saddle is always roasted; it requires constant attention, and should be turned and basted frequently while cooking. Cover the fat with thick white paper while cooking; when nearly done, take off the paper and baste well with claret wine, butter and flour. Cur- rant jelly is the usual accompaniment of roasted veni- son, and is preferred by some to wine in cooking it. SADDLE OF VENISON— JELLY SAUCE. Procure a saddle of a small venison weighing about five pounds; pare it neatly, remove the sinews from the surface; and lard it with a larding needle as finely as possible; tie it three times around. Put into the roasting pan one sliced onion and one sliced carrot; lay in the saddle, seasoning with one pinch of salt; spread half an ounce of butter over, and put it in a brisk oven to roast for forty minutes, basting it frequently with its own gravy. Untie before lifting it from the pan, arrange neatly on a hot dish ; pour into the pan half a glassful of Madeira wine and a gill of white broth; let come to a boil on the stove. Skim the fat off the gravy, straining the lean part over the saddle. Serve with half a pint of hot currant jelly sauce separately. All saddles of venison are prepared the same way, only with different sauces and garnishings. BEOILED VENISON. It is best broiled over charcoal. When the broiler is hot grease the bars with olive oil ; place your steak on them and sear it quickly, first on one side and then on the other, turning it frequently ; it should be rare. When done, put on a hot dish, season it with butter, salt and pepper, and set in the oven a few moments. Serve very hot. VENSION. Venison is easily digested, and should always be cooked rare. The saddle or loin is the best cut. Riib a venison steak with a little olive oil and brown it The Complete Cook Book, 89 quickly in one tablespoonful of butter, and when done remove it to a hot platter and dust with salt and pepper. Now, add to the venison gravy two tablespoonfuls of hot water, two tablespoonfuls of port or any red wine, salt and pepper to taste, and a lump of butter rolled in flour ; heat and pour over the venison and garnish with watercress and serve with currant jelly. RABBIT. Skin, clear, wash and wipe each piece of rabbit dry; roll in flour and fry in butter until brown; dust with salt and pepper. Now into a saucepan put two table- spoonfuls of flour and two tablespoonfuls of gravy, a suspicion of garlic, one sprig of parsley, one-half can of mushrooms, one teaspoonful of Worcestershire sauce, and a few small pieces of lemon peel ; put the fried rab-. bit in this mixture and simmer until tender. Garnish with olives and thin slices of lemon. STEWED RABBITS. Select two nice fresh rabbits; skin, clean, well and cut in small pieces ; let it lay in salted cold water one hour; then put in a stew kettle, covering with cold water; place on the stove and boil until tender. Season with salt and pepper. Rub smooth together two tablespoon- fuls of flour and one tablespoonful of butter, and stir intc the gravy. A little lemon juice is an improve- ment. Serve all together on a platter. A DISH RABBIT. When rabbits are plentiful in the markets, it is well to try new methods of cooking. The following is excellent: Leave the kidneys in the loins; rub the meat with moist sugar and let stand several hours; then place in a diph containing one gill of vine- gar, one minced onion and a bay leaf. Let it stand forty-eight hours, turning and basting it several times. Then dtain and lard it, browning it quickly in a frying pan. Season the butter in which it is browned with 90 The Complete Cook Book.

AI-modernized reading of the original text

Venison is the finest game we have South. The haunch or saddle is always roasted; it requires constant attention, and should be turned and basted frequently while cooking. Cover the fat with thick white paper while cooking; when nearly done, take off the paper and baste well with claret wine, butter and flour. Currant jelly is the usual accompaniment of roasted venison, and is preferred by some to wine in cooking it. SADDLE OF VENISON— JELLY SAUCE. Procure a saddle of a small venison weighing about five pounds; pare it neatly, remove the sinews from the surface; and lard it with a larding needle as finely as possible; tie it three times around. Put into the roasting pan one sliced onion and one sliced carrot; lay in the saddle, seasoning with one pinch of salt; spread half an ounce of butter over, and put it in a brisk oven to roast for forty minutes, basting it frequently with its own gravy. Untie before lifting it from the pan, arrange neatly on a hot dish ; pour into the pan half a glassful of Madeira wine and a gill of white broth; let come to a boil on the stove. Skim the fat off the gravy, straining the lean part over the saddle. Serve with half a pint of hot currant jelly sauce separately. All saddles of venison are prepared the same way, only with different sauces and garnishings. BROILED VENISON. It is best broiled over charcoal. When the broiler is hot grease the bars with olive oil ; place your steak on them and sear it quickly, first on one side and then on the other, turning it frequently ; it should be rare. When done, put on a hot dish, season it with butter, salt and pepper, and set in the oven a few moments. Serve very hot. VENISON. Venison is easily digested, and should always be cooked rare. The saddle or loin is the best cut. Rub a venison steak with a little olive oil and brown it The Complete Cook Book, 89 quickly in one tablespoonful of butter, and when done remove it to a hot platter and dust with salt and pepper. Now, add to the venison gravy two tablespoonfuls of hot water, two tablespoonfuls of port or any red wine, salt and pepper to taste, and a lump of butter rolled in flour ; heat and pour over the venison and garnish with watercress and serve with currant jelly. RABBIT. Skin, clear, wash and wipe each piece of rabbit dry; roll in flour and fry in butter until brown; dust with salt and pepper. Now into a saucepan put two tablespoonfuls of flour and two tablespoonfuls of gravy, a suspicion of garlic, one sprig of parsley, one-half can of mushrooms, one teaspoonful of Worcestershire sauce, and a few small pieces of lemon peel ; put the fried rabbit in this mixture and simmer until tender. Garnish with olives and thin slices of lemon. STEWED RABBITS. Select two nice fresh rabbits; skin, clean, well and cut in small pieces ; let it lay in salted cold water one hour; then put in a stew kettle, covering with cold water; place on the stove and boil until tender. Season with salt and pepper. Rub smooth together two tablespoonfuls of flour and one tablespoonful of butter, and stir intc the gravy. A little lemon juice is an improvement. Serve all together on a platter. A DISH RABBIT. When rabbits are plentiful in the markets, it is well to try new methods of cooking. The following is excellent: Leave the kidneys in the loins; rub the meat with moist sugar and let stand several hours; then place in a diph containing one gill of vinegar, one minced onion and a bay leaf. Let it stand forty-eight hours, turning and basting it several times. Then dtain and lard it, browning it quickly in a frying pan. Season the butter in which it is browned with 90 The Complete Cook Book.

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