Dressed game and poultry à la mode

Put slices of bacon in a braising-pan, lard the breast and thighs of a turkey trussed for boiling, and place the turkey on the slices of bacon ; put into the pan a slice of ham and a calf's foot broken into small pieces, with the trimmings of the turkey, two onions stuck with four cloves, three carrots, and a bouquet garni. Put slices of bacon over the turkey, put some melted butter over, and cover with three rounds of buttered paper and let it simmer for five hours ; take it from the fire and leave it for half an hour, strain the gravy and boil it down. Beat an egg into a saucepan, and pour the jellied gravy into this, whip it well, then put it on the fire, bring it to the boil, and then draw it to the side of the fireplace, cover it with the lid with hot coals on it, and let it remain for half an hour ; strain again, and with this jelly cover the turkey. Venison Cutlets. Trim the cutlets the same as you would mutton cutlets, melt a little butter on a plate, dip each cutlet in the butter, and dust them slightly with flour, then in beaten egg, and roll them in breadcrumbs. Fry them in hot lard for ten minutes, take them out of the lard and lay them on a flat dish covered with paper ; put them before the fire for a few minutes to free them from grease. Dish them up, and pour Financiere sauce round the cutlets. Venison Cutlets a TAmericaine. Cut the cutlets very small, and arrange them en couronne. Make an Espagnole sauce, and flavour it with bayleaves, garlic, half a pound of red currant jelly, and a glass of Madeira. Haricot of Venison. Take a neck or shoulder of venison, and cut the meat of the shoulder in pieces two inches square and the neck in thick cutlets. Fry these pieces with two ounces of butter in a stewpan over a brisk fire until they are browned, then pour off all grease, shake in a little flour, and stir together, moisten with sufficient stock to cover the meat, season with pepper and salt, and stir over fire till it boils. Remove it then to the corner of the stove to allow it to throw up its scum, which remove. Wash and scrape three carrots, and with a vegetable scoop cut out all the pink from the carrots in round balls, and boil them in water for half an hour. Cut out some balls of turnip in the same manner, and boil for fifteen minutes. Strain the vegetables and add them to the stew, with a glass of port wine and two ounces of red currant jelly. When the meat and vegetables are thoroughly cooked, and the stew well skimmed, dish it up very quickly. Venison Pasty. Stew the venison, remove all the bones, sinew, and skin, cutting off the fat and putting it aside. Make the paste in the usual way, and cover the edge and sides of a pasty dish : then put in the pieces of venison, packing it closely together, pepper and salt it well. Cover it with the paste and then bake it, which will take about four hours. Pour in at the top three-quarters of a pint of venison gravy which has been made from the bones and trimmings, two shalots, a gill of port wine, and a tablespoonful of ketchup. Venison Puffs.