A second Dudley book of cookery and other recipes

CUT eight to nine small slices (half an inch thick) from a leg of venison ; flatten each slice with a cutlet bat and trim neatly. Season with salt and pepper ; egg and crumb lightly. Heat up an ounce of clarified butter in a saute pan and fry the slices over a brisk fire until they are light brown on both sides. Have ready a sauce prepared in the following manner : — Crush twelve juniper berries and cook them with half a gill of wine vinegar ; to this add a tablespoonful of meat glaze, half a pint of Velout6 sauce and let simmer gently for ten or fifteen minutes. Strain the sauce ; season and whisk in half an ounce of fresh butter. Arrange the venison cutlets in an entree dish ; pour over the prepared sauce, and serve hot. % VENISON PIE CUT some pieces of venison, either from the neck or loin or part of a haunch. Add pepper and salt, two finely chopped onions and a little parsley, two or three hard-boiled eggs cut in quarters, a little chopped mushroom and two sheep's kidneys cut into small pieces. Place this in layers in a deep piedish, and cover with plenty of good stock or gravy. Make a good half-puff pastry with three-quarters of a pound of flour and a pound of butter or lard, rolling it as for puff pastry. Cover the pie with this and egg over. Bake for an hour and a half. ** VENISON PASTIES MINCE finely about one pound of venison taken from the loin or neck, with no sinew. Add to this a little finely chopped onion and parsley, also two large tablespoonfuls of rich brown sauce made from venison, or any good joint gravy. Mix this with the mince on a plate, and season with salt and pepper. Make a nice short puff pastry with half a pound of flour, half a pound of butter and sufficient water to make a firm paste. Place the flour on a slab, make a hole in the centre, pour in the water and work into a firm paste. Roll out and put in the butter. Fold the paste so that the butter is encased. Let it lay ten minutes, roll out and fold again. Wait another ten minutes, and repeat a third time — three rolls in all. Finally roll out into flat round pasties, fill with the mixture and place on pastry covers. Brush over with beaten egg, and bake a nice brown colour. When baked, pour in at the last minute a little rich brown gravy. These little pies can be made with mutton in the same way as with venison. CUT the breast and neck of uncooked venison into nice pieces. Fry them in a pan with a little clear deer’s fat. Add twelve onions, five or six carrots and a bouquet of parsley. When this is well coloured, add two large tablespoonfuls of flour. Mix well over the fire, and allow to cook for about five minutes. Wet with good brown stock, and, when it comes to the boil, place it in the oven in the pan with its cover. Allow to cook gently until tender, then remove all fat, season, and add one tablespoonful of Harvey and one of Worcester sauce. HARICOT OF VENISON TOURNEDOS OF VENISON