Temperance cook book

"With a sharp-pointed knife, carefully cut the breast from quails or pigeons. At the small end of each breast stick in a bone taken from the leg, and trimmed. The breasts should now resemble cutlets. Sprinkle a little pepper and salt over each one, dip it in melted butter, and roll it in flour, or sifted cracker crumbs. Put the cutlets one side until ready to cook, as they should be cooked only just before sending them to the table, They should then be fried in a saute pan in hot butter. They may be served without further trouble in a circle with a center of green pease, which makes a most delicious dish for a company dinner course. However, there is a more elaborate way of finishing them, as follows : Put the carcasses into some cold water with very small pieces of salt pork and onion, sufficient only to produce the slightest flavoring. Simmer this about an hour, strain, thicken with a little browned roux, and season it with a little pepper and salt. As soon as the livers are done, take them out, mash, and moisten them with a little of the sauce. Prepare little thin pieces of toast, one for each breast; butter, and spread them with the mashed livers. Turn the cutlets over in this sauce, and use the little of it that remains for dipping in the pieces of toast. Serve the cutlets on the toast, in a circle, with a center of pease. ROAST HAUNCH VENISON. If the outside be hard, wash off with lukewarm water; then rub all over with fresh butter or lard, cover it on the top and sides with a thick paste of flour and water, nearly half an inch thick, lay upon this a large sheet of thin, white wrapping paper, well buttered, and above this, thick foolscap paper; keep all in place with greased pack-thread; then put in to roast, with a little water in the dripping-pan. Pour a few ladlefuls of butter and water over the meat, now and then, to prevent the paper from scorching. If the haunch is large, it will take at least five hours to roast. About half an hour before you take it up, remove the papers and paste, and test with a skewer to see if it is done. If this passes easily to the bone through the thickest part, set it down to a more moderate fire, and baste every few minutes with melted butter; dredge with flour to make a froth, and dish. It should be a fine brown by this time. Twist a frill of fringed paper around the knuckle. For gravy, put into a sauce-pan a pound or so of scraps of raw venison left from trimming the haunch, a quart of water, a pinch of cloves, a few blades of mace, half a nutmeg, cayenne and salt to taste; stew slowly to one-half the original quantity; skim, strain and return to the sauce-boat when you have rinsed it with hot water; add three tablespoonfuls of currant jelly, two tablespoonfuls of butter, and thicken with browned flour. Send to the table on a platter. Serve with currant jelly. Venison steak and pie are cooked the same as beef. LEG OF VENISON.