889. Venison Pie a PAmericaine. — Have three pounds of venison cut into small, square pieces (the parings are preferable) ; place them in a saucepan with an ounce of butter, and brown them well for six minutes, then add one tablespoonful of flour ; stir well, and moisten with a quart of white broth (No. 99) ; throw in six small, glazed, white onions, a bou- quet (No. 254), two pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg. Let cook on the stove for forty-five minutes with the lid on, and when done, lay the stew into a deep dish ; cover with a good pie-crust (No. 1077), carefully wetting the edges ; egg the surface with beaten egg, make two incisions on each side and a small hole in the centre, then bake in the oven for forty minutes. Prepare a dish with a folded napkin, lay upon this the dish containing the pie, and serve. 890. Antelope Steak, Russian Sauce.— Prepared exactly the same as 286 THE TABLE. Venison steak (No. 879), and served with half a pint of hot Russian sauce (No. 21 1) on the dish, and the steak over it. 891. Antelope Chops, Port Wine Sauce.— Broil six fine antelope chops exactly the same as in No. 885. Heat a glassful of port wine in a sauce- pan, add two cloves, one bay-leaf, eighteen whole peppers, a gill of cur- rant jelly (No. 1326), thoroughly stir until the jelly is completely dis- solved, then thicken with half , a gill of sauce Espagnole (No. 151), lightly heat again ; then strain on a hot serving-dish, neatly dresc the chops over it, and send to the table very hot. 892. Hare, Roasted, Stuffed. — Procure two fine hares, cut them in half, that is, separating the fore-quarters from the hind-quarters. Bone the saddles down to the legs, but not the legs ; place them on a deep earthen dish, pour in a wine-glassful of white wine, adding one medium-sized, sound, sliced lemon, one peeled and sliced onion, one sprig of thyme ; seasoning with a pinch and a half of salt, a pinch of pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours. Stuffing. — Place in a saucepan on the hot range half a good-sized, sound, chopped onion with a tablespoonful of butter ; cook for one minute, then add two ounces of sausage-meat, six chopped mushrooms, a teaspoon- ful of chopped parsley, season with half a pinch of salt and the third of a pinch of pepper. Cook all together for six minutes. Let cool, until needed. Peel four fine, sound apples, cut each into six equal parts, remove the cores ; place them in a pan on the fire with half a glassful of white wine or good cider. Boil for four minutes, then place this with the above force- meat, and mix all well together. ✪ Hare, Roasted, Stuffed

AI-modernized reading of the original text

889. Venison Pie a l'Americaine. — Have three pounds of venison cut into small, square pieces (the parings are preferable) ; place them in a saucepan with an ounce of butter, and brown them well for six minutes, then add one tablespoonful of flour ; stir well, and moisten with a quart of white broth (No. 99) ; throw in six small, glazed, white onions, a bouquet (No. 254), two pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg. Let cook on the stove for forty-five minutes with the lid on, and when done, lay the stew into a deep dish ; cover with a good pie-crust (No. 1077), carefully wetting the edges ; egg the surface with beaten egg, make two incisions on each side and a small hole in the centre, then bake in the oven for forty minutes. Prepare a dish with a folded napkin, lay upon this the dish containing the pie, and serve. 890. Antelope Steak, Russian Sauce.— Prepared exactly the same as Venison steak (No. 879), and served with half a pint of hot Russian sauce (No. 21 1) on the dish, and the steak over it. 891. Antelope Chops, Port Wine Sauce.— Broil six fine antelope chops exactly the same as in No. 885. Heat a glassful of port wine in a saucepan, add two cloves, one bay-leaf, eighteen whole peppers, a gill of currant jelly (No. 1326), thoroughly stir until the jelly is completely dissolved, then thicken with half , a gill of sauce Espagnole (No. 151), lightly heat again ; then strain on a hot serving-dish, neatly dresc the chops over it, and send to the table very hot. 892. Hare, Roasted, Stuffed. — Procure two fine hares, cut them in half, that is, separating the fore-quarters from the hind-quarters. Bone the saddles down to the legs, but not the legs ; place them on a deep earthen dish, pour in a wine-glassful of white wine, adding one medium-sized, sound, sliced lemon, one peeled and sliced onion, one sprig of thyme ; seasoning with a pinch and a half of salt, a pinch of pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours. Stuffing. — Place in a saucepan on the hot range half a good-sized, sound, chopped onion with a tablespoonful of butter ; cook for one minute, then add two ounces of sausage-meat, six chopped mushrooms, a teaspoonful of chopped parsley, season with half a pinch of salt and the third of a pinch of pepper. Cook all together for six minutes. Let cool, until needed. Peel four fine, sound apples, cut each into six equal parts, remove the cores ; place them in a pan on the fire with half a glassful of white wine or good cider. Boil for four minutes, then place this with the above forcemeat, and mix all well together.

Records on this page

Hare, Roasted, Stuffed

The table