Cut venison into medium thick slices, hack it criss-cross
with a butcher's knife on both sides, roll in flour, sprinkle
with salt and pepper, and fry in hot drippings until evenly
browned on both sides. Put the steak on a warm platter
and add V2 cup milk and cream mixed t✪ Fried Venison with Gravyo the gravy in the
frying pan and a very little flour to thicken slightly. Let boil
up once, and then pour over the steak, and serve at once. —
[Mrs. B. H., Ore.
Bread Dressing
To 1 qt bread crumbs add 1 onion, chopped fine, salt, pepper
and sage to taste, 1 or 2 beaten eggs, and fatty meat liquor
to moisten. — [Mrs. W. H. B., Cal.
Oyster Dressing
Mix together 1 qt stale bread crumbs, 1 pt finely chopped
oysters, 1 beaten egg, 2 tablesp melted butter, 1 teasp herbs,
and milk enough to moisten. — [Mrs. J. C. R., Ind.
When roasting beef or pork, add some thick slices of raw
carrot. They impart a delicious fiavor to the meat and
gravy. — [Mrs. B. L. G.. Ore.
174 FARM AND HOME COOK BOOK
Sauces for Me&t^ Poultry &nd Game
Some Appropriate Combinations
Roast pork with apple sauce.
Roast lamb with mint sauce.
Roast beef with horseradish, piquant or Flemish sauce.
Roast mutton Vv'ith stewed gooseberries.
Roast chicken with currant jelly.
Roast goose with apple sauce.
Roast turkey with cranberry, chestnut, grape or plum sauce.
Roast duck with olive sauce.
Roast venison with currant jelly.
Boiled mutton with caper, or horseradish sauce.
Boiled turkey v/ith oyster, celery or mushroom sauce.
Boiled venison with currant-bread sauce.
Broiled steak with mushroom, or hot horseradish sauce.
Broiled mackerel with stewed gooseberries.
Codfish balls with apple sauce.
Sweetbreads, tenderloins or pigeon pie with mushroom.
Game with currant-bread sauce.
Chops, cutlets, or croquettes with tomato sauce.
Baked or boiled fish with Qg^, parsley, oyster or tartare.
Drawn Butter Sauce
Melt 1/4 cup butter in a saucepan, add 2 tablesp flour, ^
teasp salt, a pinch of pepper, and when well blended, 1 pt hot
water or hot clear soup stock. Stir rapidly until it thickens;
then add another scant % cup butter, a little at a time, and
continue stirring and cooking until the butter is all absorbed.
This sauce can be made the basis of parsley, e^^, caper,
lemon, celery, shrimp, mustard, oyster, lobster and other
sauces.
White Sauce
Melt 2 rounding tablesp butter in a saucepan, adding the
same quantity flour, and stirring until free from lumps. Then
add 1 pt hot milk, pouring in less than half at first, and
when it thickens rubbing and beating until entirely free from
lumps. Then add the remainder of the milk, a very little
pepper and y^ teasp salt, and let it boil up again. Half the
milk may be replaced by clear soup stock, or cream may be
used instead of milk, if a cream sauce is desired. White
sauce may be used instead of drawn butter sauce, in any of
the variations of drawn butter sauce, if a less rich sauce
is desired.
SAUCES FOR POULTRY AND GAME 17;
Brown Sauce ✪ Bread Dressing
Page 115 · 3 recipe records on this page
Presented as published in 1907. 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
Cut venison into medium thick slices, hack it criss-cross with a butcher's knife on both sides, roll in flour, sprinkle with salt and pepper, and fry in hot drippings until evenly browned on both sides. Put the steak on a warm platter and add V2 cup milk and cream mixed to the gravy in the frying pan and a very little flour to thicken slightly. Let boil up once, and then pour over the steak, and serve at once. — [Mrs. B. H., Ore.
Bread Dressing
To 1 qt bread crumbs add 1 onion, chopped fine, salt, pepper and sage to taste, 1 or 2 beaten eggs, and fatty meat liquor to moisten. — [Mrs. W. H. B., Cal.
Oyster Dressing
Mix together 1 qt stale bread crumbs, 1 pt finely chopped oysters, 1 beaten egg, 2 tablesp melted butter, 1 teasp herbs, and milk enough to moisten. — [Mrs. J. C. R., Ind.
When roasting beef or pork, add some thick slices of raw carrot. They impart a delicious flavor to the meat and gravy. — [Mrs. B. L. G.. Ore.
Sauces for Meat, Poultry and Game
Some Appropriate Combinations
Roast pork with apple sauce.
Roast lamb with mint sauce.
Roast beef with horseradish, piquant or Flemish sauce.
Roast mutton with stewed gooseberries.
Roast chicken with currant jelly.
Roast goose with apple sauce.
Roast turkey with cranberry, chestnut, grape or plum sauce.
Roast duck with olive sauce.
Roast venison with currant jelly.
Boiled mutton with caper, or horseradish sauce.
Boiled turkey with oyster, celery or mushroom sauce.
Boiled venison with currant-bread sauce.
Broiled steak with mushroom, or hot horseradish sauce.
Broiled mackerel with stewed gooseberries.
Codfish balls with apple sauce.
Sweetbreads, tenderloins or pigeon pie with mushroom.
Game with currant-bread sauce.
Chops, cutlets, or croquettes with tomato sauce.
Baked or boiled fish with egg, parsley, oyster or tartare.
Drawn Butter Sauce
Melt 1/4 cup butter in a saucepan, add 2 tablesp flour, ^ teasp salt, a pinch of pepper, and when well blended, 1 pt hot water or hot clear soup stock. Stir rapidly until it thickens; then add another scant % cup butter, a little at a time, and continue stirring and cooking until the butter is all absorbed. This sauce can be made the basis of parsley, egg, caper, lemon, celery, shrimp, mustard, oyster, lobster and other sauces.
White Sauce
Melt 2 rounding tablesp butter in a saucepan, adding the same quantity flour, and stirring until free from lumps. Then add 1 pt hot milk, pouring in less than half at first, and when it thickens rubbing and beating until entirely free from lumps. Then add the remainder of the milk, a very little pepper and y^ teasp salt, and let it boil up again. Half the milk may be replaced by clear soup stock, or cream may be used instead of milk, if a cream sauce is desired. White sauce may be used instead of drawn butter sauce, in any of the variations of drawn butter sauce, if a less rich sauce is desired.
SAUCES FOR POULTRY AND GAME 17;
Brown Sauce
Records on this page
Fried Venison with GravyBread DressingOyster Dressing