Also it is quite good as a plain vegetable, and makes a very nice dish to serve with game, if all the liquid is drained from it, and it is mixed with a nice creamy sauce. 299 DEER-STALKING IN THE HIGHLANDS— WATCHING THE BODY. From an etching after Sir Edwin Landseer, R.A. 21 DIFFERENT WAYS OF COOKING VENISON VENISON One cut from vert son to the heart can speak Stronger than ten quotations from the Greek ; One fat sirloin possesses more sublime Than all the airy castles built by rhyme. PETER PINDAR % Thanks , my Lord, for your venison , for finer or fatter Ne'er ranges in a forest, or smoked in a platter ; The haunch was a picture for painters to study, The fat was so white, and the lean was so ruddy. 9 GOLDSMITH He that strikes The venison first shall be lord o' the feast. SHAKESPEARE HUNGER Famish'd people must be slowly nurs't. Or fed by spoonsful else they always burst. BYRON, “ DON JUAN,” 2, XV, viii Dire was the clang of plates, of knife and fork. The mere' less fell like tomahawks to work. PETER PINDAR A BANQUET A table richly spread in regal mode , W ith dishes piled , and meats of noblest sort And savour ; beasts of chase , or fowl of game , In pastry built, or from the spit, or boil'd, Gris-amber steam'd ; all fish from sea and shore, Freshet or purling brook for which was drained Pontus and Lucrine Bay and Afric Coast . MILTON A general welcome from his Grace Salutes ye all : this night he dedicates To fair content , and you : none here he hopes, In all this noble bevy, has brought with her One care abroad ; he would have all as merry, As first — good company, good wine , good welcome Can make good people. SHAKESPEARE, “ HENRY VIII ” % A hundred thousand welcomes ; I could weep, And I could laugh ; I am light and heavy ! — Welcome ! Shakespeare, “ coriolanus ” % Sir, you are very welcome to our house : It must appear in other ways than words ; Therefore I scant this breathing courtesy . SHAKESPEARE Who'er has travelled life's dull round, Where'er his stages may have been. May sigh to think he still has found The warmest welcome at our inn . SHENSTONE, WRITTEN AT AN INN AT HENLEY 304 21 DIFFERENT WAYS OF COOKING VENISON HOW TO COOK RED DEER OR FALLOW DEER FAWNS THESE fawns are quite excellent if properly cooked. The following recipe is for the way in which to serve the saddle, legs and shoulders of the fawns. Take the joint and dust it lightly with flour and place it in a good oven, in a well-buttered pan to roast briskly until it is a nice brown colour ; baste it well whilst roasting with thick cream — the sauce will become a rich brown colour. When cooked, place the joint on to the dish in which it is to be served, and add to the sauce in the tin two or three tablespoonfuls of cream and a little lemon juice. Let this boil up again, and strain into a sauceboat to serve with the fawn. Red-currant jelly✪ How to Cook Red Deer or Fallow Deer Fawns should also be served with these joints. % 305 THE DUDLEY RECIPES CUTLETS OF RED OR FALLOW DEER FAWN ✪ Cutlets of Red or Fallow Deer Fawn

AI-modernized reading of the original text

Also it is quite good as a plain vegetable, and makes a very nice dish to serve with game, if all the liquid is drained from it, and it is mixed with a nice creamy sauce. DEER-STALKING IN THE HIGHLANDS— WATCHING THE BODY. From an etching after Sir Edwin Landseer, R.A. 21 DIFFERENT WAYS OF COOKING VENISON One cut from vert son to the heart can speak Stronger than ten quotations from the Greek ; One fat sirloin possesses more sublime Than all the airy castles built by rhyme. % Thanks , my Lord, for your venison , for finer or fatter Ne'er ranges in a forest, or smoked in a platter ; The haunch was a picture for painters to study, The fat was so white, and the lean was so ruddy. GOLDSMITH He that strikes The venison first shall be lord o' the feast. HUNGER Famish'd people must be slowly nurs't. Or fed by spoonsful else they always burst. BYRON, “ DON JUAN,” 2, XV, viii Dire was the clang of plates, of knife and fork. The merciless fell like tomahawks to work. A BANQUET A table richly spread in regal mode , W ith dishes piled , and meats of noblest sort And savour ; beasts of chase , or fowl of game , In pastry built, or from the spit, or boil'd, Gris-amber steam'd ; all fish from sea and shore, Freshet or purling brook for which was drained Pontus and Lucrine Bay and Afric Coast . MILTON A general welcome from his Grace Salutes ye all : this night he dedicates To fair content , and you : none here he hopes, In all this noble bevy, has brought with her One care abroad ; he would have all as merry, As first — good company, good wine , good welcome Can make good people. SHAKESPEARE, “ HENRY VIII ” % A hundred thousand welcomes ; I could weep, And I could laugh ; I am light and heavy ! — Welcome ! Shakespeare, “ coriolanus ” % Sir, you are very welcome to our house : It must appear in other ways than words ; Therefore I scant this breathing courtesy . Who'er has travelled life's dull round, Where'er his stages may have been. May sigh to think he still has found The warmest welcome at our inn . SHENSTONE, WRITTEN AT AN INN AT HENLEY 21 DIFFERENT WAYS OF COOKING VENISON HOW TO COOK RED DEER OR FALLOW DEER FAWNS THESE fawns are quite excellent if properly cooked. The following recipe is for the way in which to serve the saddle, legs and shoulders of the fawns. Take the joint and dust it lightly with flour and place it in a good oven, in a well-buttered pan to roast briskly until it is a nice brown colour ; baste it well whilst roasting with thick cream — the sauce will become a rich brown colour. When cooked, place the joint on to the dish in which it is to be served, and add to the sauce in the tin two or three tablespoonfuls of cream and a little lemon juice. Let this boil up again, and strain into a sauceboat to serve with the fawn. Red-currant jelly should also be served with these joints. % CUTLETS OF RED OR FALLOW DEER FAWN

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How to Cook Red Deer or Fallow Deer FawnsVenison SteaksCutlets of Red or Fallow Deer Fawn

A second Dudley book of cookery and other recipes