A second Dudley book of cookery and other recipes

THESE are fillets cut from the loin, free from bone. They should be cut a good inch in thickness. Flatten them with a cutlet bat and trim them into rounds. Dip the fillets into warm butter, place them on a grill -iron and brown on each side. Fry some thin rounds of bread, and place one under each tournedos when serving, with a nice round piece of the venison fat placed on top of each. A Bearnaise sauce, sauce Robert or currant jelly can be served separately in a boat, and fried onions and small balls or fried potatoes. CUT into small dice some under-cooked venison. Make a nice rich sauce from venison or any other brown gravy which you may have over from any joint. Mix in a stewpan the gravy sauce with the minced venison, some chopped onions, parsley and seasoning. Add one teaspoonful of Harvey sauce. Simmer for five minutes. Place in a deep piedish or earthenware dish and cover with a good mashed potato. Score the top with a fork. Butter well, and brown a nice colour on top, and serve very hot. COTTAGE PIE OF VENISON This is an excellent dish for a shooting lunch. The mashed potato is best prepared with a little CUT some thin slices, with plenty of fat, off a haunch of venison which has been cooked the previous day. Place this ready in a stewpan with cover, and prepare the following sauce : — Take two tablespoonfuls of red-currant jelly, one tumbler of port wine, one tumbler of claret, three bay leaves, six black peppercorns, four cloves and one pint of good brown sauce which has been made of venison essence (the shoulder and sinewy parts serve for this). First melt the jelly, then add the wine, spice and bay leaves. Let this reduce a little, then pour in the brown sauce and allow all to simmer for about ten minutes, and strain through a tammy or muslin. This should be poured over the sliced venison, and all made very hot, but not allowed to boil. Serve in silver dish over a lamp or hot water, with slices of 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. This recipe was included in the “ Dudley Cookery Book,” published in 1910 by Mr. Arnold. cream. HASHED VENISON DEER’S LIVER CUT the deer's liver in slices, dip each piece in flour, dust with salt and pepper and fry in clear butter until it is a golden brown. If used for breakfast, lightly mask it with demi-glaze. If for lunch, serve with a good brown sauce poured over it, to which is added a squeeze of lemon juice and a little chopped parsley. Some pieces of fried bacon can be served with the liver. DEER’S PUDDINGS TAKE some deer's sausage skins and wash in water in which is a very little salt, turning the skins inside out to be thoroughly cleansed, but not removing the fat which adheres to the insides of the skins. Take a large cupful of finely chopped venison or beef suet, a handful of coarse oatmeal and a little finely chopped onion to season, also salt and pepper. Fill the skins, tie the ends and prick well with a needle to prevent bursting. Boil for three-quarters of an hour and then brown in a saute pan with some hot fat, or grill for fifteen minutes, and serve very hot. This recipe was included in the “ Dudley Cookery Book,” published by Mr. Arnold in 1910. POTTED VENISON