can be cooked in the same way as beef. If a thick gravy is
required roll the joint in flour before placing it in the paper
bag. Allow the same time as for beef.
Venison.
Trim the joint of all skin and nerves. Roll in flour, cover
the joint with fat ham, bacon, or dripping. Well season, ac-
cording to taste; add two glasses of port wine (if desired).
Seal joint in bag; allow plenty of space in the oven. Allow
for joint of three pounds✪ Venison, one and a quarter hours; seven
pounds, two and a half hours; fourteen or fifteen pounds, four
hours. This must be cooked in a moderate oven (300° Fahr.).
Venison Sauce.
The natural juice from the cooking is strained into a stew-
pan. Take off all fatty matter. It can be thickened with a
little flour, cornflour, or arrowroot, by mixing a teaspoonful
of either with one glass of port wine, sherry, Madeira, stock,
or water. Mix up with the juice. Bring to the boil, add
lemon juice or any condiment, according to taste✪ Venison Sauce.
230 STANDARD COOKERY.
SWEETS AND PASTRY.
PASTRY.
Pastry is one of the most important branches of culinary
science, and possibly one of the oldest, for at a very early
period the Orientals understood the art of utilizing flour for
this purpose. In its primitive form pastry was simply a mix-
ture of flour, oil and honey; and it appears to have been con-
fined to these substances for centuries, even among the south-
ern nations of the European continent. At the commencement
of the middle ages a change began to take place; butter fre-
quently replaced the oil, salt was used as a flavoring ingredient,
and the qualities of richness and lightness which are imparted
by eggs had been discovered. The next step was to use paste
as an enclosure for meat, and when this advance was made,
its use in combination with fruit, cream, etc., followed as a
matter of course. The art advanced step by step until the
middle of the nineteeth century, the dinner tables of the in-
tervening period having afforded considerable scope for the
display of constructive and decorative skill. Since the dinner
a la Russe banished almost everything of an edible nature from
the table, any talent in this direction has been chiefly expended
on small pastries, which, if less imposing in structure than those
of past ages, afford a wide field for ingenuity, taste and manipu-
lative skill.
The recipes on the following pages comprise what may be
termed standard pastes, and also their many variations. Nu-
merous illustrations are given of the methods in which the
respective preparations may be utilized for pies, tarts, tartlets,
etc., with directions for compounding the mixtures employed
for filling such pastry.
Pastry Making.
The quality especially to be desired in pastry is lightness,
and this depends almost entirely upon the amount of cold air
in the pastry when expansion takes place in the oven. The
best pastry is therefore that which contains the greatest quan-
tity of the coldest air prior to baking. The repeated foldings
STANDARD COOKERY. 231
Page 159 · 2 recipe records on this page
Presented as published in 1912. 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
can be cooked in the same way as beef. If a thick gravy is required roll the joint in flour before placing it in the paper bag. Allow the same time as for beef.
Venison.
Trim the joint of all skin and nerves. Roll in flour, cover the joint with fat ham, bacon, or dripping. Well season, according to taste; add two glasses of port wine (if desired). Seal joint in bag; allow plenty of space in the oven. Allow for joint of three pounds, one and a quarter hours; seven pounds, two and a half hours; fourteen or fifteen pounds, four hours. This must be cooked in a moderate oven (300° Fahr.).
Venison Sauce.
The natural juice from the cooking is strained into a stewpan. Take off all fatty matter. It can be thickened with a little flour, cornflour, or arrowroot, by mixing a teaspoonful of either with one glass of port wine, sherry, Madeira, stock, or water. Mix up with the juice. Bring to the boil, add lemon juice or any condiment, according to taste.
SWEETS AND PASTRY.
PASTRY.
Pastry is one of the most important branches of culinary science, and possibly one of the oldest, for at a very early period the Orientals understood the art of utilizing flour for this purpose. In its primitive form pastry was simply a mixture of flour, oil and honey; and it appears to have been confined to these substances for centuries, even among the southern nations of the European continent. At the commencement of the middle ages a change began to take place; butter frequently replaced the oil, salt was used as a flavoring ingredient, and the qualities of richness and lightness which are imparted by eggs had been discovered. The next step was to use paste as an enclosure for meat, and when this advance was made, its use in combination with fruit, cream, etc., followed as a matter of course. The art advanced step by step until the middle of the nineteeth century, the dinner tables of the intervening period having afforded considerable scope for the display of constructive and decorative skill. Since the dinner a la Russe banished almost everything of an edible nature from the table, any talent in this direction has been chiefly expended on small pastries, which, if less imposing in structure than those of past ages, afford a wide field for ingenuity, taste and manipulative skill.
The recipes on the following pages comprise what may be termed standard pastes, and also their many variations. Numerous illustrations are given of the methods in which the respective preparations may be utilized for pies, tarts, tartlets, etc., with directions for compounding the mixtures employed for filling such pastry.
Pastry Making.
The quality especially to be desired in pastry is lightness, and this depends almost entirely upon the amount of cold air in the pastry when expansion takes place in the oven. The best pastry is therefore that which contains the greatest quantity of the coldest air prior to baking. The repeated foldings
Records on this page
VenisonVenison Sauce