The Pytchley book of refined cookery and bills of fare

ROASTS, BOILS, AND BROILS. 185 gravy, brown it with a little colouring, and pour boiling hot into the dish in which the haunch is served, and serve with it some currant jelly warmed up in a sauce-boat. ROAST NECK OF VENISON. No. 270. This is the joint I should strongly advise for all parties under eight. It is quite sufficient, more easily dressed and hung. Roast exactly in the same way as in the directions for the haunch, only roast according to the size, about an hour and three-quarters for a moderate-sized one — the best part of the neck must only be used, and the long bones cut off to within two inches of the meat. Serve the same gravy and sauce as for a haunch. VENISON, HASHED. No. 271. Cut the slices of venison very thin. Having stewed some rough parts of the breast in some Consomme (No. 2), let it get cold, and remove all grease or fat from it ; thicken three-quarters of a pint of it with one ounce of butter and a table-spoonful of flour, add a chopped pickled walnut, a small onion chopped, and a table-spoonful of melted red currant jelly ; let the whole boil up and simmer for five minutes, strain, add a squeeze of lemon, and put it in a stewpan with the slices of venison, and let them stew in it for half an hour. CHAPTER VII. GAME AND POULTRY ROASTING. A GOLDEN rule to remember in the roasting of all poultry and game is that it should be juicy and succulent. This can be assured by rubbing the bird all over with lard or butter, and by then covering it with thin slices of fat bacon ; it may add a trifle to the expense, but it certainly adds greatly to the excellence, it ensures it being well basted, and it comes to the table with a moist, luscious appearance, instead of looking like a piece of an old mummy. In trimming all poultry and game the legs are greatly improved by the bone being broken just above the foot and the sinews of the leg pulled out. The pinion bones should be cut off, and pray omit the barbarous custom of ornamenting birds with feathers — one begins to think the dinner is given by an Ojibbeway Indian : a few glass beads would make the decoration perfect. I am quite aware that in the close ranges now so much in use, there is some difficulty in roasting before the fire, and although a large joint may give great trouble, all game and poultry can easily be done, either in a Dutch oven, or in one of Brown & Green's double-pan roasting screens. I have one of the most difficult ranges to manage, but I never dream of allowing any meat or game or poultry to be baked. In roasting in a Dutch oven care should be taken not to put it too close to the fire as, if so, the outside dries up before the part next the bone is cooked. GAME AND POULTRY ROASTING. 187 GAME AND POULTRY. BLACKCOCK. No. 272. Hang until tender, truss, trim, and rub over with butter or lard, and cover, tying it securely on, with layers of fat bacon, roast it before the fire for three-quarters of an hour and serve with Bread Sauce (No. 14) and fried bread- crumbs. CHICKEN, ROAST. No. 273. Truss, trim, and rub over with butter or lard, and cover, tying it securely on, with fat bacon, and roast if a young one for half an hour, if a large one three-quarters, and serve with Bread Sauce (No. 14) and half a pint of Poultry Gravy (No. 6) poured over it. CHICKEN STEWED AU MACARONI. No. 274.