Rub the meat all over well with butter ;
put it back in the stove, adding a fourth of a pound of but-
ter to the gravy ; baste very often, and cook one hour longer,
or until it is a rich brown. Place it on a heated dish, and
set it where it will keep warm. Add to the gravy two
table-spoonfuls of flour, one jelly-glass of acid jelly, and one
jelly-glass of wine✪ Saddle of Venison — sherry, claret, or Madeira — and boil a
44
Tie New. Kentucky mine Cook Boot
moment. Serve at once, as venison is not good unless very
hot. Aunt Jaxe Taylor.
HAUNCH OF VENISON.
If the outside is hard, wash it off carefully with lukewarm
water ; rub it well with butter ; cover the sides and top with
a thick flour paste; over this put a sheet of heavy paper
well greased, and tie it on securely ; put one quart of water
in the pan with two or three spoonfuls of butter✪ Haunch of Venison ; salt and
pepper it, and cook for four hours, basting constantly.
About half or three-quarters of an hour before it is done,
take off the paste and paper, and let it brown ; add to the
gravy currant jelly, butter, and claret wine; baste with this
a few times. If the gravy is not thick enough, dredge in a
little flour. Serve in a gravy-bowl and at once, as venison
is not good unless hot. If wished, put jelly over the haunch
when served.
VENISON STEAKS.
Have the gridiron hot and well greased with butter ; broil
the steaks quickly; place them on a heated dish and pour
over them melted butter, with pepper, salt, and currant
jelly✪ Venison Steaks in it. A little sherry or Madeira wine put into the
heated dressing is a delightful addition.
ROAST BEEF.
Place the roast in a baking-pan, with water enough to
keep it from burning; sprinkle salt and pepper over it.
Allow fifteen minutes to each pound, if you wish it rare —
more time, if you wish it well cooked. Just before taking
it up, dredge a little flour✪ Roast Beef over the roast and in the gravy.
Baste it frequently, so as not to cook dry, hard, or to burn.
Take the roast out and place it on a well-heated dish; skim
off the greasy part from the gravy, add a little flour, stir it
in smoothly, and cook for a few moments; pour part of it
over the roast, and the rest in a gravy-bowl.
The New Kentucky Home Cook Book.
45
FILLET OF BEEF.
Have your butcher properly prepare your fillet of beef;
lard it only on the upper side; put it into a baking-pan,
with one pint of boiling water and some pieces of fat pork
chopped fine; sprinkle it veil with salt and pepper; baste
frequently; have the oven very hot, and cook one hour.
Serve with mushroom sauce.
BEEF A LA MODE. ✪ Fillet of Beef
Page 19 · 6 recipe records on this page
Presented as published in 1884. 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
Rub the meat all over well with butter ; put it back in the stove, adding a fourth of a pound of butter to the gravy ; baste very often, and cook one hour longer, or until it is a rich brown. Place it on a heated dish, and set it where it will keep warm. Add to the gravy two table-spoonfuls of flour, one jelly-glass of acid jelly, and one jelly-glass of wine — sherry, claret, or Madeira — and boil a
The New Kentucky Home Cook Book.
moment. Serve at once, as venison is not good unless very hot. Aunt Jaxe Taylor.
HAUNCH OF VENISON.
If the outside is hard, wash it off carefully with lukewarm water ; rub it well with butter ; cover the sides and top with a thick flour paste; over this put a sheet of heavy paper well greased, and tie it on securely ; put one quart of water in the pan with two or three spoonfuls of butter ; salt and pepper it, and cook for four hours, basting constantly. About half or three-quarters of an hour before it is done, take off the paste and paper, and let it brown ; add to the gravy currant jelly, butter, and claret wine; baste with this a few times. If the gravy is not thick enough, dredge in a little flour. Serve in a gravy-bowl and at once, as venison is not good unless hot. If wished, put jelly over the haunch when served.
VENISON STEAKS.
Have the gridiron hot and well greased with butter ; broil the steaks quickly; place them on a heated dish and pour over them melted butter, with pepper, salt, and currant jelly in it. A little sherry or Madeira wine put into the heated dressing is a delightful addition.
ROAST BEEF.
Place the roast in a baking-pan, with water enough to keep it from burning; sprinkle salt and pepper over it. Allow fifteen minutes to each pound, if you wish it rare — more time, if you wish it well cooked. Just before taking it up, dredge a little flour over the roast and in the gravy. Baste it frequently, so as not to cook dry, hard, or to burn. Take the roast out and place it on a well-heated dish; skim off the greasy part from the gravy, add a little flour, stir it in smoothly, and cook for a few moments; pour part of it over the roast, and the rest in a gravy-bowl.
The New Kentucky Home Cook Book.
FILLET OF BEEF.
Have your butcher properly prepare your fillet of beef; lard it only on the upper side; put it into a baking-pan, with one pint of boiling water and some pieces of fat pork chopped fine; sprinkle it veil with salt and pepper; baste frequently; have the oven very hot, and cook one hour. Serve with mushroom sauce.
BEEF A LA MODE.
Records on this page
Saddle of VenisonHaunch of VenisonVenison SteaksRoast BeefFillet of BeefBeef a la Mode