Miss Parloa's kitchen companion

toast. Still another way of serving is to cut it into thick slices, make incisions in these slices and fill them with a thin coating of mixed mustard and olive oil, dip the slices into melted butter and dredge lightly with flour, broil for five minutes over a hot fire, and serve with butter on a hot dish. Venison Steak Cooked in the Chafing-dish. This is one of the most appetizing modes of preparing venison. Being cooked on the table, it is transferred without loss of heat or flavor to the plate of the guest from the dish in which it was cooked. Slices of rare venison, cut from a cold roast, are particularly nice cooked in this manner. Use a pound and a half of venison, cut in small slices not thicker than half an inch. Put in the chafing-dish two table-spoonfuls of butter, one teaspoonful of salt, one of lemon juice, one-tenth of a teaspoonful of cayenne, and one table-spoonful of currant jelly. Now light the lamp, and stir the mixture until it is hot ; then add the slices of venison, and cook for five minutes. If rare roast venison be used, four minutes will be enough time to cook it. Sometimes three table-spoonfuls of port or claret are added to the meat during the last two minutes of cooking. * Hashed Venison. Season well with salt and pepper a pint and a half of coarse-chopped venison. Put two table-spoonfuls of butter into a frying-pan, and when it becomes hot, add a table-spoonful of chopped onion. Cook the onion until it becomes brown; then add a large table-spoonful of flour, and stir until the sauce is smooth and frothy. Draw the pan back to a cooler part of the range, and gradually add a cupful and a half of stock. Season well with salt and pepper ; and after straining, turn it into the pan containing the chopped venison. Cook slowly for ten minutes, and serve very hot on slices of buttered toast. Ragout of Venison. Use three pounds of cold roast venison, one quart of water, one bay leaf, one sprig of parsley, two whole cloves, one clove of garlic, two level teaspoonfuls of salt, one-eighth of a teaspoonful of cayenne, a slight grating of nutmeg, three table-spoonfuls of butter, three of flour, one-quarter of a pound of fresh mushrooms, and eight rounds of bread fried in clarified butter. Free the venison of skin, fat, and bone ; then cut it into cubes about an inch square. Set the meat in a cool place. Put the bones and gristle into a stew-pan, with the water, spice, herbs, and garlic. Place on the fire, and boil until there is but one pint of the liquid left. Strain and cool this. Put the butter on the fire in a small frying-pan, and when it becomes hot, add the flour, and stir until it turns dark brown. Gradually add the strained stock to this mixture. Boil for ten minutes ; then add the venison, salt, and pepper, and simmer for ten minutes. At the end of that time add the mushrooms and lemon juice, and cook six minutes longer. Arrange the meat in a pyramid on a warm dish, and garnish the base with the fried bread. Serve very hot. Venison Cutlets.