The new practical housekeeping

dispensed with, and a double paper placed over the roast instead ; it will not require so long cooking without the paste. Send to table on a hot platter, or better on a hot-water platter as illustrated, and serve on hot plates, as the venison fat so soon cools ; to be thoroughly enjoyed by epicures, it should be eaten on hot water plates. The neck and shoulder may be roasted in same manner. Some wash the venison in lukewarm vinegar and water before roasting and rub well with butter or lard to soften the skin, while others remove the dry outer skin entirely, and think it better to tie on the papers and paste the day before wanted. One mode of baking is to place in dripping-pan with boiling water in the bottom, invert another pan over it to keep in the steam, and let it cook thus an hour with a good fire : wet all over with hot water, cover again and bake an hour and a half longer ; then remove papers and paste, let brown half an hour, basting every five minutes, and finish bjr dredging with flour and butter to make a froth. Or bake in dnpping-pan simply covered with the paste, basting every ten minutes with the hot water or gravy from the pan, removing the paste half an hour before done, and finish as above. Take up on a hot dish, skim the gravy left in dripping-pan, strain, thicken with browned flour, add two teaspoons currant jelly, and pepper and salt. Boil for an instant, and serve in a gravy-boat. Or a very nice gravy is made thus : Pour all the fat from the baking pan, and put in the pan a cup boiling water. Stir from the sides and bottom and set back where it will keep hot. Put a tablespoon butter in a small fryingpan with small slice of onion, six pepper-corns and four whole cloves. Cook until the onion is browned, add a heaping teaspoon flour, and stir until browned ; then gradually add the gravy in the pan ; boil one minute, strain, and add a half teaspoon lemon juice and three tablespoons currant jelly. Serve both venison and gravy very hot. Or after the venison has been put in the oven chop all bits trimmed GAME. S35 from it, and put over the fire, with any venison bones available, or use beef bones ; cover with boiling water, season with salt and pep- I)er, add ten whole cloves or about quarter of small nutmeg, and simmer gentlv while venison is baking, taking care to keep covered with water, Take up the venison when done and keep very hot while gravy is made as follows : Set the baking-pan over the fire, stir into it a heaping tablespoon flour, and brown it, then strain into it the liquid from the bones, season with salt and pepper and stir in as much currant jelly as liked. To bake Venison a la Mode, remove the bone from the haunch, and make a large quantity of forcemeat, or stuffing of bread-crumbs, bits of pork, an onion minced tine, a small piece of celery, or celery-seed, parsley, and sage. Season with pepper and salt to taste. Press in tne stuffing till the hole left by the bone is filled. Sew up the opening and spread over it nice lard, sprinkling with pepper and salt, or bake as above, in a paste, until weU done. Serve with either of the gravies given.