The white ribbon cook book

Chestnut Sauce (for Koast Turkey) — Remove the outer skin from a number of chestnuts (carefully excluding any that may be the least tainted), put them to boil in salted water with a handful of coriander seeds, and a couple of bay leaves. When thoroughly done, remove the outer skin, and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light color, add the chestnut paste 56 White Ribbon Cook Book. and sufficient stock to get the sauce of the desired consistency; add salt and pepper to taste, pass through a hair sieve, and serve. Roast Haunch of Venison — Butter, salt, flour and water. Trim the joint neatly, wipe it well with a cloth, rub it over with butter, and sprinkle it with salt; then wrap it up in a sheet of buttered kitchen paper. Make a paste with flour and water, roll it out to the thickness of about half an inch, wrap the joint in this, and close up all the openings carefully by wetting the edges of the sheet of paste; lastly, pack up the haunch into a sheet of well buttered paper, put in the oven for about three hours, basting occasionally, then remove the paste and paper coverings, baste the haunch plentifully with butter, and when nearly done dredge some flour over it and some salt. Serve on a hot water dish. Breast of Venison (Stewed) — One onion, i carrot, a bundle of sweet herbs, a few cloves, pepper and salt, common stock, butter, 1 tablespoonful of flour, 1 squeeze of lemon. Remove the bones and skin, roll it up and tie it with a string in the shape of a round of beef, put it into a stewpan with an onion and carrot, sliced, a bundle of sweet herbs, a few cloves and pepper and salt to taste, add common stock sufiicient to come up to the piece of venison, cover up the stewpan and let the contents simmer gently for about three hours, turning the meat occasionally; when done strain as much of the liquor as will be wanted for sauce, into a saucepan containing a piece of butter, previously melted and well mixed with a tablespoonful of flour, stir the sauce on the fire until it thickens, then add a squeeze of lemon; pour it over the meat in a dish and serve. Poultry and Game. 67 Wild Ducks (Stewed) — Pepper, salt, flour, butter, gravy made of the gibiets, neck, and some pieces of veal, 1 shallot, 1 bunch of sweet herbs, }4, cup of cream or rich milk in which an egg has been beaten, brown flour, one tablespoonful of wine, juice of half a lemon. Prepare to parboil for ten minutes. Lay in cold water for half an hour. Cut into joints, pepper, salt and flour them. Fry a light brown in some butter. Put them in a stewpan and cover with gravy made from the giblets, necks, and some pieces of veal. Add a minced shallot, bunch of sweet herbs, salt and pepper. Cover and stew for half an hour or until tender, take out the duck, skim the gravy and strain; add half a cup of cream, or some rich milk in which an egg has been beaten, thicken with brown flour, and add the juice of half a lemon. The lemon juice must be beaten in slowly, or the cream may curdle. Boil up and pour over the ducks and serve. MEATS