Take a small leg of venison, wipe it carefully and then lard it rather thickly (see p. 205). Cover it with thickly greased paper and then roast it, allowing 20 minutes to the pound and 20 minutes over. Baste the joint frequently with dripping while it is cooking, and do not allow it to become dry. When ready, remove the meat from the oven and allow it to cool slowly. Then carve as much as is likely to be required in thin slices, and put these back in place without spoiling the appear- ance of the joint. Now give the venison a good coating of glaze and allow this to set. Then place the joint on a clean dish and decorate with aspic jelly, either chopped or cut in fancy-shaped croutons (Recipe 1309). Picked and seasoned watercress and small leaves of lettuce✪ Cold Venison with Aspic may also be used to garnish. Fruit sauce (Recipe 797), or a tasty salad, would be good accompaniments. Note. — A small loin of venison might be prepared in the same way. 1219. Venison Steaks, Broiled Choose the steaks from the leg if possible, and have them cut from £ to 1 inch in thickness. Trim them neatly, and make them a convenient size for serving. If there is any doubt as to the veni- son being tender, soak the steaks in a little salad oil and lemon juice for an hour or so before cook- ing, and then drain. In any case, coat them on both sides with salad oil, and then do not cook them until the last minute, as a venison steak is utterly spoilt if it has to be kept hot, the meat becoming tough and almost uneatable. Broil them in the usual way (see p. 208), turning them often, and allow rather longer than for a beef -steak. When ready, lift on to a very hot dish, season with pepper and salt, and put a good pat of maitre d’hotel butter✪ Venison Steaks, Broiled (Recipe 770) on the top of each, or a pat of butter mixed with red or black currant jelly. Cover and send to table at once. Fried potatoes should be served separately. 1220. Venison Steaks in the Pan Have the steaks cut as in last recipe. When required, heat a small quantity of butter in a saute or frying pan, put in the steaks, and turn them once or twice until sufficiently cooked. When ready, pour 1- glass sherry over them, season POULTRY, RABBITS, AND GAME 299 with pepper and salt✪ Venison Steaks in the Pan, turn the meat once more, and then serve on a hot dish with the liquid from the pan poured round. Red-currant or quince jelly should be served separately, and potato balls and celery salad would be good accompaniments. 1221. Venison Stew 2 lbs. venison. 3 oz. bacon fat or dripping 2 table -sps. flour. Seasoning. 2 table-sps. chopped onion. Rind of lemon. 2 table-sps. vinegar. 1 pt. hot stock or water. 1 table-sp. red-currant jelly✪ Venison Stew. Croutons of pastry.

AI-modernized reading of the original text

Take a small leg of venison, wipe it carefully and then lard it rather thickly (see p. 205). Cover it with thickly greased paper and then roast it, allowing 20 minutes to the pound and 20 minutes over. Baste the joint frequently with dripping while it is cooking, and do not allow it to become dry. When ready, remove the meat from the oven and allow it to cool slowly. Then carve as much as is likely to be required in thin slices, and put these back in place without spoiling the appearance of the joint. Now give the venison a good coating of glaze and allow this to set. Then place the joint on a clean dish and decorate with aspic jelly, either chopped or cut in fancy-shaped croutons (Recipe 1309). Picked and seasoned watercress and small leaves of lettuce may also be used to garnish. Fruit sauce (Recipe 797), or a tasty salad, would be good accompaniments. Note. — A small loin of venison might be prepared in the same way. 1219. Venison Steaks, Broiled Choose the steaks from the leg if possible, and have them cut from £ to 1 inch in thickness. Trim them neatly, and make them a convenient size for serving. If there is any doubt as to the venison being tender, soak the steaks in a little salad oil and lemon juice for an hour or so before cooking, and then drain. In any case, coat them on both sides with salad oil, and then do not cook them until the last minute, as a venison steak is utterly spoilt if it has to be kept hot, the meat becoming tough and almost uneatable. Broil them in the usual way (see p. 208), turning them often, and allow rather longer than for a beef -steak. When ready, lift on to a very hot dish, season with pepper and salt, and put a good pat of maitre d’hotel butter (Recipe 770) on the top of each, or a pat of butter mixed with red or black currant jelly. Cover and send to table at once. Fried potatoes should be served separately. 1220. Venison Steaks in the Pan Have the steaks cut as in last recipe. When required, heat a small quantity of butter in a saute or frying pan, put in the steaks, and turn them once or twice until sufficiently cooked. When ready, pour 1- glass sherry over them, season with pepper and salt, turn the meat once more, and then serve on a hot dish with the liquid from the pan poured round. Red-currant or quince jelly should be served separately, and potato balls and celery salad would be good accompaniments. 1221. Venison Stew 2 lbs. venison. 3 oz. bacon fat or dripping 2 table -sps. flour. Seasoning. 2 table-sps. chopped onion. Rind of lemon. 2 table-sps. vinegar. 1 pt. hot stock or water. 1 table-sp. red-currant jelly. Croutons of pastry.

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