The flavor of venison is improved by being kept as long as possible
and yet remaining perfectly sweet. Choose a haunch with clear, bright
and thick fat. Wash it in warm water and dry well with a cloth; butter a
sheet of white paper and put over the fat; lay the venison in a deep bak-
ing dish with a \^xy little boiling water, and cover with a coarse paste of
flour and water✪ Roast Haunch of Venison one-half inch thick. A thickness of coarse paper should
be laid over the paste. Cook in a moderately-hot oven for four hours or
less, according to the size of the haunch. Twenty minutes before it is
done, quicken the fire, remove the paste and paper, dredge the joint with
flour, and baste well with butter until it is nicely frothed and of a fine
delicate brown color. Garnish the knuckle-bone with a frill of white
paper, and serve with a gravy made from its own dripping — from which
the fat has been removed — placed in a tureen. Currant jelly always accom-
panies venison. Mrs. Serena Hall.
VENISON STEAK BROILED.
Take the leg and cut slices from it having a quick, clear fire. Turn
them continually. They should be served under-done. Butter both sides
of the steak; sprinkle salt and pepper over the venison, garnish with
parsley and accompany it by a jelly sauce.
Mrs. Dorcas Cummings.
ROAST VENISON.
Slit the venison and lard it with pieces of pork or bacon. Place pieces
of pork or bacon on the bottom of the pan; slice very fine, vegetables on
the pork, then place your meat on this. Season, brown well on the top
of the stove, then turn over and brown on the other side; then set in the
oven and put soup stock or water in the bottom of the pan and cover
closely. Serve with gravy. The vegetables may be chopped fine and
served with it, or not. Be careful not to let them burn. Baste with port
wine. O. B. M.
GAME PIE.
(Fine.)
Take two dozen woodcock, quail, snipe, or other small birds. Split
each one in half and put them into a saucepan containing about a gallon
of cold water, although beef broth or soup stock would be preferable.
When the boiling point has been reached, carefully skim and season with
108 POULTRY AND GAME,
a little pepper and salt with mace, ground cloves and one bay-leaf, adding
half a pound of salt pork cut into squares, two small carrots and one onioUc
Boil until tender, being careful that there is enough broth to cover the
game. Into another saucepan put four ounces of butter and two table-
spoonfuls of browned flour, mixing well and stirring into it a part of the
broth or gravy so as to make a thin sauce. Strain off what broth remains
in the first saucepan, removing therefrom the vegetables and spices to go
with the sauce. Slice and cut into dice-shape, potatoes equal in quantity
to the meat, and put in a deep baking dish; put on the top crust of dough
and bake in an oven that is not too hot. Mrs. Halliday.
BAKED RABBITS WITH RICE. ✪ Baked Rabbits with Rice
Page 83 · 3 recipe records on this page
Presented as published in 1917. 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
The flavor of venison is improved by being kept as long as possible and yet remaining perfectly sweet. Choose a haunch with clear, bright and thick fat. Wash it in warm water and dry well with a cloth; butter a sheet of white paper and put over the fat; lay the venison in a deep baking dish with a very little boiling water, and cover with a coarse paste of flour and water one-half inch thick. A thickness of coarse paper should be laid over the paste. Cook in a moderately-hot oven for four hours or less, according to the size of the haunch. Twenty minutes before it is done, quicken the fire, remove the paste and paper, dredge the joint with flour, and baste well with butter until it is nicely frothed and of a fine delicate brown color. Garnish the knuckle-bone with a frill of white paper, and serve with a gravy made from its own dripping — from which the fat has been removed — placed in a tureen. Currant jelly always accompanies venison. Mrs. Serena Hall.
VENISON STEAK BROILED.
Take the leg and cut slices from it having a quick, clear fire. Turn them continually. They should be served under-done. Butter both sides of the steak; sprinkle salt and pepper over the venison, garnish with parsley and accompany it by a jelly sauce.
Mrs. Dorcas Cummings. ROAST VENISON.
Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan; slice very fine, vegetables on the pork, then place your meat on this. Season, brown well on the top of the stove, then turn over and brown on the other side; then set in the oven and put soup stock or water in the bottom of the pan and cover closely. Serve with gravy. The vegetables may be chopped fine and served with it, or not. Be careful not to let them burn. Baste with port wine.
O. B. M.
GAME PIE. (Fine.)
Take two dozen woodcock, quail, snipe, or other small birds. Split each one in half and put them into a saucepan containing about a gallon of cold water, although beef broth or soup stock would be preferable. When the boiling point has been reached, carefully skim and season with
a little pepper and salt with mace, ground cloves and one bay-leaf, adding half a pound of salt pork cut into squares, two small carrots and one onion. Boil until tender, being careful that there is enough broth to cover the game. Into another saucepan put four ounces of butter and two tablespoonfuls of browned flour, mixing well and stirring into it a part of the broth or gravy so as to make a thin sauce. Strain off what broth remains in the first saucepan, removing therefrom the vegetables and spices to go with the sauce. Slice and cut into dice-shape, potatoes equal in quantity to the meat, and put in a deep baking dish; put on the top crust of dough and bake in an oven that is not too hot. Mrs. Halliday.
BAKED RABBITS WITH RICE.
Records on this page
Roast PigeonsRoast Haunch of VenisonBaked Rabbits with Rice