The art of cooking

Haunch of Venison.— Six pounds of venison, five ounces of butter, one-half pint of claret, one-half pint of cold water, one and one-half ounces of flour, six drops of caramel, one teaspoonful of salt, one-half teaspoonful of pepper. Cover the venison with a double sheet of greased kitchen paper and secure it against slipping with a wrapping of twine. Place the meat in a roasting-pan, distribute over it, upon the paper, two ounces of the butter in small pieces and putting the pan into a hot oven, roast the venison for one hour basting from time to time as the butter melts. At the end of this time cut the twine and, removing the paper, rub over the meat the remainder of the butter. Pour into the roasting-pan half of the claret and allowing the venison to remain in the oven three quarters of an [illustration: JUGGED HARE] hour longer, basting it constantly with the wine and butter gravy. Transfer the venison now to a hot platter and skim the top of the gravy remaining in the pan. Stir into the gravy when skimmed, the flour, and scrape down into it with a cooking spoon, all the brown juices that may have adhered to the pan. Add to this the remaining water and claret, season with the pepper and salt, and pouring the gravy then from the roasting pan into a small saucepan place this over the fire and bring its contents quickly to the boiling point, when dropping in the caramel, all should be stirred quickly together and the gravy be then poured, very hot, around the venison. Roast haunch of venison is usually served with an accompaniment of currant jelly. Jugged Hare. — One hare, two tablespoonfuls of flour, three ounces of butter, one Bermuda onion, six cloves, one-half pint of brown stock, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of mushroom catsup, one dessert spoonful of Worcestershire sauce. When the hare is caught, skin and clean it, dip a towel in boiling water and wipe it carefully over to remove the loose hairs. Dry the animal then thoroughly and cut it into convenient pieces. Put the flour upon a plate and roll each piece of meat until entirely covered in this. Melt in a frying pan the butter and placing the pieces of hare into it fry each one until brown upon both sides. Place now in a stone jug or jar, the stock, catsup and Worcestershire sauce, season these with the pepper and salt and then pack the pieces of hare with this mixture into the jug. Cover the jug to confine the steam and placing it in a large saucepan of boiling water, let it cook therein for three hours. While the hare is being jugged a large platter should be covered with a flaky crust — see page 183 and this baked in the oven half an hour, and when the hare is done the pieces thereof should be taken from the jug and placed upon the prepared platter, and such gravy as may have gathered in the jug be poured over all. Note. — If a stone jug be not available for this use, a stone jar of suitable size may be substituted. Roast Pheasant. — One pair of pheasants, onequarter of a pound of butter, one teaspoonful of salt, onehalf teaspoonful of pepper, six tablespoonfuls of bread crumbs, one tablespoonful of chopped parsley. When the pheasants have been plucked, singed and drawn, chop off the claws and dip them into boiling water in order that the skin may be pulled easily from them. Which do. Twist then the point of the wings behind the neck, pass a skewer through them at the first joint piercing the top of both legs and straight through the body in the process to hold the birds in proper form for roasting and serving. Tie the legs together just above the claws, after which prepare the dressing by placing the bread crumbs into a bowl, together with the chopped parsley, pepper and salt, and knead all together with two ounces of the butter.