The Dudley book of cookery and household recipes

Serve in a hot water dish with slices of the venison fat cut very thin and laid on the top. If the haunch has little or no fat, thin slices of white beef fat can be substituted. M MARINADE FOR ROEDEER OR HARE Put an onion and a carrot into dice, and fry them a light brown. Put into the same pan a little crushed black pepper, thyme, bay leaf, and parsley. Fry for one minute, and add a large wineglassful of vinegar and about a pint of water. Let it boil till the strength is drawn out of the vegetables — say about ten minutes — pour into a vessel to get cold. Put your joint of roedeer or hare into the same — let it remain from twenty-four to forty hours — take out your joint, free it from moisture, cook it in butter, basting it well until cooked like a braise, and serve with German cream sauce as per recipe given. Put the saddle as long as possible, and cut away the flaps. Skin it very carefully and lard it finely. Roast it in an oven, basting it with butter, and when it is beginning to turn brown (about half an hour before the meat is sufficiently done), pour half a pint of the thickest of sour cream over it, basting it busily till the sauce turns a rich brown. Then add another half-pint of sour cream and let that again turn CIMIER OF ROEDEER A LA CREME AIGRE brown ; if the sauce is not thick enough, dust in a tablespoonful of flour. To flavour the roast, it is better to put into the roasting-pan slices of celery, onion and carrot. You must strain through a sieve before serving. ¥ BRAISED HAUNCH OF ROEBUCK SAW off the shank bone and the spine bone, then having pared away the outer skin from the inner part of the thigh and along the loin, let these bare places be closely larded. Set the haunch in a deep dish and cover it with slices of carrot, thinly sliced onion, celery, parsley, two or three bay leaves and some thyme, two glasses of brandy, and about half a pint of vinegar and the same of water, a few cloves, peppercorns, and half a blade of mace, and a sprinking of salt. Cover the surface with this mixture, and let it steep for a week. When about to cook the haunch, split it and roast it before a clear fire, frequently basting it with the marinade. Garnish it with groups of fried potatoes. Sauce with a poivrade made something like this : Cut up into small square pieces an ounce or so of lean bacon, the same quantities of carrot, celery and onion, half a bay leaf, a sprig of thyme, a few peppercorns, and a small particle of mace. Fry these ingredients in a stewpan with about an ounce of butter until the vegetables become browned ; let this boil down to half its quantity, add a few spoonsful of good stock and a pint of brown sauce. Let the sauce boil gently by the side of the fire, then add about a gill of the juice from the braise. Skim and pass through a strainer. If the flavour of wine be liked, add about a wineglassful of good sherry. HOW TO MAKE GOOD CUTLETS Make a nicely-shaped cutlet by taking the meat of two cutlets to one bone — see that they are very tender. Dip them in butter and bread crumb, and grill before a clear open fire. Serve on a silver grid — or failing this, on a napkin. Serve them very hot. ¥ CUTLETS POMPADOUR