Bone and stuff a shoulder of venison, according to the
directions given in any of the recipes for forcemeats. Lard
it, and either roast or bake it, protecting the lardobns with
several thicknesses of buttered paper ; if the meat is basted
while it is being cooked, take care not to baste the larded
part, because that would soften the lardoons. When the
venison is nearly done, season it with salt and cayenne,
remove the buttered paper, brown the lardoons, and then
remove the strings used to confine the stuffing, and serve
the venison hot, with currant-jelly✪ Larded Saddle of Venison, or any of the sauces
given for venison.
This dish is illustrated in the chapter on Carving.
HOW TO SKIN RABBITS, HARES, AND SQUIRRELS.
Cut the skin of all the legs in a circle around the joint
nearest the feet, and cut off the fore-feet ; then cut the skin
off the hind-legs, inside the legs, from the feet to the tail ;
loosen the skin, and turn it back until it is quite removed
from the hind-legs ; next, tie the hind-legs together, and
/iOASTS {roti^. 351
hang the carcass up by them ; now pull the skin downward
toward the head, slipping out the fore-legs when they are
reached ; when the neck is reached, either cut off the head
with the skin attached to it, or leave it on the body, and
continue to pull the skin downward until the nose is reached ;
cut off the end of the nose. As the head is considered a
delicacy by some persons, it is generally cooked with the
rest of the carcass. After the skin has been removed, the
carcass should be carefully wiped with a wet cloth to re-
move any hairs which may adhere to it ; the entrails should
then be removed, the blood, and the liver, heart, and
kidneys being saved ; the inside of the carcass should be
washed with a cupful of vinegar, which is to be used with
the blood for making whatever sauce or gravy is to be
served with the game. The liver, heart, and kidneys are
either cooked whole, or chopped very fine and mixftd with
the gravy.
HARE BARDED AND ROASTED.
After the hare has been dressed, as directed in the recipe
for skinning hares and rabbits, bard it with a large slice of
fat salt pork, as shown in the engraving of barded hare, and
roast it on a spit before a hot fire, seasoning it with salt
and pepper. A tender hare will roast in about an hour.
The blood of tihe hare, and the drippings, will make a good
brown gravy. Cleanse and chop the liver and heart, and
stew them in the blood, together with a little vinegar and
water; when they are tender, season the sauce with salt
and cayenne, thicken it with a little of the drippings and
flour browned together, and then serve it with the roast
hare, sending currant-jelly✪ Hare Barded and Roasted to the table with it.
BARE LARDED AND BAKED.
After a young hare is dressed, lard it all over the middle
of the back, just as other meats are larded; cover the
352 PRACTICAL AMERICAN COOKERY.
larded portion with buttered or oiled paper to prevent
burning, removing the paper long enough to permit the
lardoons to brown when the hare is done ; and serve it
like roast hare, with brown gravy and currant-jelly.
An illustration of larded hare is given in the chapter on
Carving.
Rabbits and large squirrels may be roasted and baked.
ORTOLANS, OR SNOW-BUNTINGS.
Page 192 · 3 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bone and stuff a shoulder of venison, according to the directions given in any of the recipes for forcemeats. Lard it, and either roast or bake it, protecting the lardoons with several thicknesses of buttered paper ; if the meat is basted while it is being cooked, take care not to baste the larded part, because that would soften the lardoons. When the venison is nearly done, season it with salt and cayenne, remove the buttered paper, brown the lardoons, and then remove the strings used to confine the stuffing, and serve the venison hot, with currant-jelly, or any of the sauces given for venison.
This dish is illustrated in the chapter on Carving.
HOW TO SKIN RABBITS, HARES, AND SQUIRRELS.
Cut the skin of all the legs in a circle around the joint nearest the feet, and cut off the fore-feet ; then cut the skin off the hind-legs, inside the legs, from the feet to the tail ; loosen the skin, and turn it back until it is quite removed from the hind-legs ; next, tie the hind-legs together, and
[illustration: ROASTS (rotis). 351]
hang the carcass up by them ; now pull the skin downward toward the head, slipping out the fore-legs when they are reached ; when the neck is reached, either cut off the head with the skin attached to it, or leave it on the body, and continue to pull the skin downward until the nose is reached ; cut off the end of the nose. As the head is considered a delicacy by some persons, it is generally cooked with the rest of the carcass. After the skin has been removed, the carcass should be carefully wiped with a wet cloth to remove any hairs which may adhere to it ; the entrails should then be removed, the blood, and the liver, heart, and kidneys being saved ; the inside of the carcass should be washed with a cupful of vinegar, which is to be used with the blood for making whatever sauce or gravy is to be served with the game. The liver, heart, and kidneys are either cooked whole, or chopped very fine and mixed with the gravy.
HARE BARDED AND ROASTED.
After the hare has been dressed, as directed in the recipe for skinning hares and rabbits, bard it with a large slice of fat salt pork, as shown in the engraving of barded hare, and roast it on a spit before a hot fire, seasoning it with salt and pepper. A tender hare will roast in about an hour. The blood of the hare, and the drippings, will make a good brown gravy. Cleanse and chop the liver and heart, and stew them in the blood, together with a little vinegar and water; when they are tender, season the sauce with salt and cayenne, thicken it with a little of the drippings and flour browned together, and then serve it with the roast hare, sending currant-jelly to the table with it.
HARE LARDED AND BAKED.
After a young hare is dressed, lard it all over the middle of the back, just as other meats are larded; cover the
larded portion with buttered or oiled paper to prevent burning, removing the paper long enough to permit the lardoons to brown when the hare is done ; and serve it like roast hare, with brown gravy and currant-jelly.
An illustration of larded hare is given in the chapter on Carving.
Rabbits and large squirrels may be roasted and baked.
ORTOLANS, OR SNOW-BUNTINGS.
Records on this page
Larded Saddle of VenisonShoulder of Venison LardedHare Barded and Roasted