Miss Corson's practical American cookery and household management

BUFFALO. Like bear-meat, buffalo resembles beef, when it is in prime condition. The flesh is darker than beef, and the fat has a reddish color ; the heart, liver, and marrow are like those of beef; the latter is delicious; the tongue, and flesh of the hump, are the choice portions ; buffalo-meat may be cooked like beef, and should be rather well done. BROILED VENISON. Cut venison into steaks about half an inch thick, broil it over a very hot fire, on a buttered gridiron, for four minutes on each side. While the venison is being broiled, melt ROASTS {k6tis). 349 on a dish before the fire, or in the oven, equal parts of curiant-jelly and butter, a tablespoonful of each to a pound of venison, and a palatable seasoning of salt and pepper; put the venison on this dish when it is broiled, turn it over once, and then serve it hot. FRIED VENISON. Put a thick slice of venison in the frying-pan with two tablespoonfuls of butter, and brown it quickly on both sides ; season it with salt and pepper, add two tablespoonfuls of currant-jelly, and finish cooking the venison to the desired degree; then serve it, with the gravy it yields poured over it. BAKED SADDLE OF VENISON. The saddle of venison is the double loin. Have the ribs cut off close to use for soup, stew, or pastry ; wipe all the hairs off with a soft cloth wet with warm water ; tie thickly buttered paper over the upper part of the saddle, and lay it on a rack in a baking-pan ; quickly brown the joint in a hot oven ; then remove the paper, season the venison with salt and pepper ; put into the dripping-pan half a cupful each of butter, boiling water, and currant-jelly, and baste the venison with this sauce until it is entirely brown ; then serve it hot, at once, with the sauce in a gravy-boat. ROAST VENISON. The loin, saddle, haunch, or shoulder of venison may be roasted. After the piece has been carefully trimmed, and freed from hairs, wipe it with a wet towel, season it with salt and pepper, cover it with several thicknesses of buttered paper, or with a paste made of flour and water, to retain its juice ; put the venison before the fire, and roast it twenty minutes to a pound; then take off the paper or paste, and quickly brown the venison. If a frothed appear- ance is desired, dredge the venison with flour, and baste it with butter, before browning it. Serve the roast venison very hot, with currant-jelly. LARDED SADDLE OF VENISON. After a saddle of venison has been trimifled, wipe it with a wet cloth to remove all hairs; lard it according to the directions given for larding fricandeaux of veal ; cover the lardoons with several thicknesses of buttered paper, and then roast or bake the venison according to the directions given for cooking this game, and serve it hot, with currantjelly and any good venison sauce, recipes for which are given elsewhere. A larded saddle of venison is illustrated in the chapter on Carving. SHOULDER OF VENISON LARDED.